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Meatballs, Greek (Youvarlakia) (M, TNT)
Source: "Recipes from a Greek Island," by Susie Jacobs
Serves: 5

1 pound ground beef
1/4 pound onion, grated
3 cloves garlic, minced
1/2 tsp. oregano
1 tsp. ground cumin
2 tbsp. minced flat-leaf parsley
2 tbsp. finely chopped fresh mint
1/2 tsp. freshly ground black pepper
1/4 cup long-grain rice
4 tbsp. fruity olive oil

Tomato Sauce:
1/2 cup finely chopped onion
4 garlic cloves, minced
1/2 tsp. ground cinnamon
1 tbsp. honey
2 pounds tomatoes, skinned, seeded & chopped
Freshly ground black pepper
1/2 cup herb broth or vegetable broth or water
2 tbsp. minced flat-leaf parsley
2 tbsp. finely chopped fresh mint
1 tbsp. finely chopped fresh basil

Put the ground beef in a bowl with the grated onion, garlic, oregano, cumin, parsley, mint, and pepper. Add salt.

Rinse, then scald the rice by pouring boiling water over it in a bowl; leave to soak for 5 minutes. Drain, add to the beef, and mix all ingredients well. Form small sausage shapes.

Heat the oil in a large skillet and fry the meatballs until brown. Drain on paper towels.

Add the onion to the oil remaining in the pan and fry over gentle heat until translucent. Add the garlic, cinnamon, and honey and stir until caramelized.

Add the chopped tomato, season, and simmer for about 15 minutes until the sauce has reduced. Add the herb broth and the meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped herbs.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A