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!
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.