Yiayia Polys giouvarlakia meatballs in tomato sauce from Athens
Ingredients
- 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
Instructions
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