Tender Meat and Rice balls: an Athenian staple, retouched

By • October 2, 2013 0 Comments

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Author Notes: Giouvarlakia is a typical Sunday dish in Greece. The original version is quite wintery, but this alternative is freshened-up with fragrant herbs, carrots and tomato. I first encountered it a few years ago in Gastronomos, a great cooking magazine, and I gradually made my changes and additions.Evangelia


Serves 4/5

For the meatballs

  • 30 milliliters olive oil
  • 1 big onion, thinly chopped
  • 1/2 cup rice
  • 10 ounces minced beef meat
  • 7 ounces minced sausage meat
  • 2 teaspoons dried marjoram
  • 1/2 cup parsley, chopped
  • 1/2 cup milk (I use rice milk)
  • flour
  • salt, pepper

For the sauce

  • 70 milliliters olive oil
  • 3 carrots, sliced
  • 1 cup can tomato pureé
  • 1 mature tomato, diced
  • 2 cups water
  • 1 bay leaf
  • 1 pinch sugar
  • 3 cloves
  • salt, pepper
  1. First we make the meatballs: Mix together the ingredients of the first list in a large bowl. Knead well.
  2. Use your hands to divide the mixture in small balls and then roll them one by one in a plate of flour. Set the balls aside then prepare the sauce.
  3. Then we proceed with the Sauce: Sauté the carrots with some olive oil in a large shallow pot.
  4. Add the remaining ingredients of the second list. When the sauce starts boiling add the meatballs, lower the fire and cook for about 40 minutes.
  5. Serve with rice or alone. This meal pairs well with a simple lettuce salad.

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