Greek · Dinner
Meatball Stew in Tomato Sauce
Small beef meatballs bound with rice and egg, browned in olive oil then simmered in a tomato and onion sauce spiced with cinnamon and oregano. A Greek home-style stew known as youvarlakia, served with crusty bread or rice to soak up the sauce, finished with fresh parsley.
$5
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
491Calories
31.4gProtein
30.2gFat
22.3gCarbs
6gSugar
2.9gFiber
983mgSodium
200mgChol
9.8gSat Fat
875mgPotassium
76mgCalcium
4.4mgIron
2.7mcgVitamin B12
11mgVitamin C
low-carb
mediterranean
all-time-classics
Instructions
1
Prep
In a bowl combine beef, uncooked rice, onion, parsley, egg, and salt and pepper; mix by hand until tacky.
2
Heat
Form mixture into 5–6 walnut-sized meatballs, dust lightly with flour. Heat olive oil in a pot over medium-high heat and brown meatballs on all sides, about 4 minutes, until golden.
3
Heat
Add onion and garlic to pot, cook over medium heat for 3 minutes, stirring, until onion is translucent.
4
Heat
Stir in tomatoes, tomato paste, stock, cinnamon stick, bay leaf, and oregano; nestle meatballs into liquid. Simmer over medium-low heat partly covered for 30 minutes until rice is tender.
5
Wait
Let rest 10 minutes uncovered.
6
Plate
Discard cinnamon stick and bay leaf, spoon meatballs and sauce into a bowl, scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef ground beef
- 4 tbsp4 tbsp white rice
- 11 onion
- 2 tbsp2 tbsp parsley
- 22 eggs
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp2 tbsp olive oil
- 11 onion
- 2 clove2 clove garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomato
- 2 tbsp2 tbsp tomato paste
- 360ml360ml chicken stock
- 22 small cinnamon stick
- 22 bay leaf
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
