Introduction
Delve into the rich flavors of a classic dish that features tender meatballs bathed in a savory tomato sauce. This recipe is perfect for family gatherings or a cozy dinner at home, offering a delightful combination of ingredients that work harmoniously to create a satisfying meal.
Detailed Ingredients with measures
For the sauce:
680g (1lb 8oz) passata (sieved tomatoes)
1 vegetable stock cube dissolved in 680ml (23 fl oz/2¾ cups) water
180ml (6fl oz/¾ cup) extra virgin olive oil
1¼ teaspoons freshly ground black pepper
1 teaspoon sugar
For the giouvarlakia:
2 red onions, grated
1kg (2lb 4oz) minced (ground) beef
1 large egg
1 teaspoon salt
1 tablespoon ground black pepper
½ bunch of parsley, leaves finely chopped
3 tablespoons long-grain rice
Plain (all-purpose) flour, for dusting
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4-6
Detailed Directions and Instructions
Make the Sauce
In a large saucepan, combine the passata, dissolved stock cube, olive oil, black pepper, and sugar. Bring the mixture to a boil, then cover the saucepan, reduce the heat to medium, and let it simmer for 15–20 minutes while preparing the meatballs.
Drain the Onions
Place the grated onions in a piece of muslin (cheesecloth) or a sieve to drain any excess liquid. After draining, transfer the onions to a bowl.
Create the Meat Mixture
Add the minced beef, egg, salt, black pepper, chopped parsley, and rice to the bowl with the drained onions. Use your hands to mix the ingredients thoroughly until well combined.
Prepare for Meatball Coating
Pour some flour onto a plate to prepare for dusting the meatballs.
Shape the Meatballs
Shape the meat mixture into golf-ball-sized spheres. Roll each meatball in the flour to lightly coat it, then set aside on a large plate or tray.
Add Meatballs to Sauce
Once all the meatballs are prepared, gently add them to the simmering tomato sauce, ensuring they are fully submerged. If necessary, add a bit of water to ensure the meatballs are just covered by the liquid.
Simmer the Meatballs
Cover the saucepan and let the meatballs simmer over medium heat for 20–30 minutes, or until the sauce has thickened. If the sauce remains too watery, continue to simmer uncovered for a little longer until it reaches the desired consistency.
Notes
Onion Drainage
It’s important to drain the onions adequately to avoid excess moisture in the meatball mixture.
Flour Coating
The flour coating helps create a nice texture on the meatballs and aids in thickening the sauce as they cook.
Monitoring Sauce Consistency
Keep an eye on the sauce as it simmers; stirring occasionally can prevent sticking and help achieve an even thickness.
Cook techniques
Simmering Sauce
Combine passata, dissolved stock, olive oil, black pepper, and sugar in a saucepan. Bring to a boil, cover, reduce heat, and simmer to enhance flavors.
Draining Onions
Use muslin or a sieve to drain grated onions. This removes excess moisture, preventing the meatball mixture from becoming too wet.
Mixing Ingredients
Incorporate grated onions, minced beef, egg, salt, black pepper, chopped parsley, and rice in a bowl. Mix thoroughly using hands to achieve an even consistency.
Dusting Meatballs
Place flour on a plate and roll shaped meatballs in flour to create a light coating, enhancing texture and flavor when cooked.
Submerging Meatballs
After preparing meatballs, gently add them to the simmering sauce, ensuring they are fully covered for even cooking.
Reducing Sauce Consistency
Simmer uncovered if the sauce is too watery, allowing it to thicken and concentrate flavors. Adjust as needed for desired thickness.
FAQ
Can I use a different type of meat for the giouvarlakia?
Yes, you can substitute minced beef with other meats like lamb, turkey, or chicken as per your preference.
What can I use instead of passata?
You can use crushed tomatoes or diced tomatoes as alternatives to passata in the sauce.
How long can I store cooked giouvarlakia?
Cooked giouvarlakia can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Can I make the meatball mixture ahead of time?
Yes, the meatball mixture can be prepared in advance and stored in the refrigerator for up to 24 hours before cooking.
Is there a vegetarian alternative for this dish?
You can use vegetarian ground meat or lentils combined with rice and spices for a vegetarian version of giouvarlakia.
Conclusion
The giouvarlakia meatballs served in a rich tomato sauce make for a comforting and hearty meal. The combination of minced beef, aromatic herbs, and the savory passata creates a delightful dish that is sure to please numerous palates. With the simplicity of the ingredients and method, this recipe can be a regular feature on your dining table, offering both flavor and satisfaction.
More recipes suggestions and combination
Stuffed Peppers
Mix minced beef with rice, herbs, and spices, then stuff into halved bell peppers and bake in a tomato sauce for a deliciously comforting dish.
Meatball Sub Sandwiches
Serve the giouvarlakia meatballs in crusty bread topped with melted cheese and fresh basil for a tasty twist.
Pasta with Meatballs
Pair the giouvarlakia with your favorite pasta, adding additional herbs and grated cheese for a hearty Italian-inspired meal.
Vegetable Stew with Meatballs
Add seasonal vegetables to the simmering sauce to create a wholesome vegetable stew, enhancing the flavor and nutrition of the meal.
Rice Bowl with Meatballs
Serve the giouvarlakia over a bed of fluffy rice, drizzled with the rich tomato sauce for a simple yet filling dish.
Mini Meatball Appetizers
Make smaller versions of the meatballs and serve with toothpicks and a dipping sauce for a fun party snack.
