For the sauce:
680g passata (sieved tomatoes)
1 vegetable stock cube dissolved in 680mL water
180mL extra virgin olive oil
1 1/4 tsp freshly ground pepper
1 tsp sugar
For the giouvarlakia:
2 red onions, grated
1kg minced (ground) beef
1 large egg
1 tsp salt
1 Tbs ground black pepper
1/2 bunch of parsley, leaves finely chopped
3 Tbs long-grain rice
Plain (all-purpose) flour, for dusting
In a large saucepan, combine the passata, stock, olive oil, pepper and sugar, then bring to the boil.
Cover, reduce the heat to medium and simmer for 15–20 minutes while you prepare the meatballs.
Drain any excess liquid from the grated onions using a piece of muslin (cheesecloth) or a sieve, then transfer to a bowl.
Add the beef, egg, salt, pepper, parsley and rice and use your hands to combine.
Pour a little flour onto a plate, ready to coat your meatballs.
Roll the meat mixture into golf-ball-sized-spheres, dipping each meatball into the plate of flour so that it is lightly dusted all over before setting aside on a large plate or tray.
Once you’ve rolled all the meat into balls, add them to the pot of sauce and ensure they are entirely covered by the liquid. If you need to you can add a dash of water so that the liquid just covers the meatballs.
Cover and simmer over a medium heat for 20–30 minutes, or until the sauce has thickened.
If it’s still on the watery side, simmer uncovered for a little longer.
Credits: Yiayia by Anastasia Miari, published by Hardie Grant Books. RRP $55.00.
Photo Credits: Marco Arguello
