Delicious Greek Yuvarlakia Meatballs in Tomato Sauce Recipe

Are you looking for a recipe that’s bursting with Mediterranean flavors, perfect for any season? Look no further than our Greek Yuvarlakia Meatballs in Tomato Sauce. These juicy meatballs are simmered in a rich and tangy tomato sauce that will transport your taste buds straight to Greece.

Origin and History of Yuvarlakia

Yuvarlakia meatballs (or Giouvarlakia) is a beloved Greek dish, known for its comforting and hearty nature. These meatballs are traditionally made with minced beef, fresh herbs, and a blend of spices, creating a symphony of flavors that come together in every bite.

These meatballs are often enjoyed during the summer season when tomatoes are at their peak. The tomato sauce in this recipe highlights the freshness of the ingredients and adds a touch of brightness to the dish. While some recipes call for egg-lemon sauce, this version skips it in favor of the vibrant tomato sauce, making it a perfect choice for tomato lovers.

What you need to make the Greek Yuvarlakia Meatballs in Tomato Sauce

Ingredients for the Yuvarlakia meatballs:

• 1 kg of high-quality minced beef, ideally with a lean-to-fat ratio of 85:15 for the juiciest meatballs.
• 1 large egg, preferably organic, to bind the meatballs.
• 1 dried onion, freshly grated on a coarse grater, for a natural onion flavor.
• 4 spring onions, using only the tender white part, finely chopped to add a mild oniony kick.
• 4 tablespoons of nihaki or caroline rice, known for its ability to absorb flavors beautifully.
• 3 tablespoons of dill, freshly chopped, infusing the meatballs with a fragrant, herby aroma.
• 3 tablespoons of parsley, finely chopped for a vibrant burst of freshness.
• 4 Florina peppers, grated to provide a subtle sweetness and a hint of smokiness.
• 1/2 cup of extra-virgin olive oil, offering a rich, fruity depth to the meatballs.
• 1 teaspoon of sweet paprika, adding a touch of warmth and color to the meatball mixture.
• 1 teaspoon of allspice powder, bringing a hint of complexity and depth to the flavors.
• Salt and pepper, freshly ground, to season the meatballs to perfection.

For the Tomato Sauce:

• 1 large dried onion, finely chopped, to build a robust and aromatic base for the sauce.
• 2 Florina peppers, cut into small, colorful squares, adding both texture and a mild, smoky flavor.
• 3 cups of ripe, fresh tomatoes, grated coarsely and deseeded to make the sauce lusciously rich and fresh.
• 2 cups of chicken stock or water, ensuring a flavorful and aromatic simmer for the meatballs.
• 1/2 cup of extra-virgin olive oil, elevating the sauce with its distinct Mediterranean flair.
• 1 teaspoon of sweet paprika, for a warm and subtly spicy undertone.
• 1 teaspoon of sweet chili powder, delivering a gentle kick of heat and complexity.
• Salt and pepper, expertly balanced to awaken the tomato sauce’s rich flavors.

These carefully selected ingredients ensure that your Greek Yuvarlakia Meatballs in Tomato Sauce will be nothing short of a culinary masterpiece, bursting with the authentic flavors of Greece.

How to Cook Greek Yuvarlakia Meatballs in Tomato Sauce

1. In a bowl, combine all the ingredients for the yuvarlaki, ensuring that everything is mixed thoroughly. Shape the mixture into small meatballs and refrigerate them, covered with plastic wrap, until you’re ready to use them.
2. Heat a saucepan over medium heat and add the olive oil. Sauté the dried onion with sweet paprika and sweet chili pepper for three minutes. Then, add the Florina pepper and sauté for an additional three minutes.
3. Add the grated fresh tomatoes, chicken stock (or water), salt, and pepper to the pan. Cook for about ten minutes over high heat, allowing the flavors to meld and the sauce to thicken.
4. Shape the yuvarlaki into small balls and gently place them into the tomato sauce.
5. Reduce the heat to medium-low and let the yuvarlaki simmer in the tomato sauce for approximately 45 minutes. This will allow the sauce to thicken further, and the meatballs will cook to perfection.
6. Taste the sauce towards the end of the cooking process and adjust the salt and pepper if necessary.
7. When ready to serve, garnish with freshly chopped parsley for a burst of freshness.

Serving and enjoying Yuvarlakia Meatballs in Tomato Sauce

Cooking and enjoying Greek Yuvarlakia Meatballs in Tomato Sauce is like taking a culinary journey to Greece. The combination of savory meatballs and the vibrant tomato sauce is a match made in Mediterranean heaven. This dish is versatile, fitting for both summer and any other season, making it a must-try for any home cook. Gather your ingredients, follow our simple steps, and savor the Mediterranean flavors with this delightful Greek recipe. Your taste buds will thank you!

Greek Yuvarlakia Meatballs in Tomato Sauce Recipe

In the summer, tomatoes are at its peak and put aside.... the.... egg-lemon sauce variation of Giouvarlakia. Try yuvarlakia this way to experience it too!

Servings 4

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Ingredients

Ingredients for the Yuvarlakia:

• 1 Kg minced beef
• 1 piece egg
• 1 piece dry onion grated on a coarse grater
• 4 piece spring onions finely chopped, only the white part
• 4 tablespoon Nihaki or Caroline rice
• 3 tablespoon dill finely chopped
• 3 tablespoon parsley finely chopped
• 4 piece Florina peppers grated on a coarse grater
• 1/2 teacup olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon spice powder
• salt
• Pepper

For the tomato sauce:

• 1 piece dry onion finely chopped
• 2 piece Florina peppers cut into small squares
• 3 teacup fresh tomato grated on a coarse grater without the seeds
• 2 teacup chicken stock or water
• 1/2 teacup olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon sweet chilli
• salt
• Pepper

Instructions

• In a bowl, combine all the ingredients for the yuvarlaki and shape them very well. Refrigerate until you are ready to use the dough, covered with plastic wrap.
• Place a saucepan on the fire and let it heat up by adding the olive oil and sautéing the onion with the sweet paprika and sweet chili pepper for three minutes, then add the Florina pepper and sauté for another three minutes.
• Add the fresh tomatoes and chicken stock, salt and pepper and cook for another ten minutes over high heat.
• Then shape the yuvarlaki into small balls and drop them into the tomato sauce.
• Reduce the heat by half (to five) and simmer for about 45 minutes, until the sauce thickens and the yuvarlaki are cooked.
• Towards the end, taste for salt and pepper if needed.
• Serve with chopped parsley.

Calories: 348kcal

Course: Main Course, Soup

Cuisine: Greek

Keyword: beef, minced beef, rice, summer recipe, tomato

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