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Marjoram Meatballs

4

Portions

60'

Ηands on

This aromatic stew is the Summer version of a typical Greek Sunday recipe, the all-favorite ‘Giouvarlakia’. It makes a great option for when you have to cook for a bunch of people. Serve with toasted buttery bread for the sauce 😉

 

Procedure


In a large bowl, one by one, add the meatball ingredients. Add salt and pepper to taste and knead well with your hands, until you have a homogeneous mixture.

Take a small amount of meat from the bowl, and use your palms to shape it into a ball, the size of  ½ egg. Quickly roll over the plate of flour and set aside. Repeat with the rest of the meat.

 

In a large shallow pot, mix together the sauce ingredients and bring to a boil for a few minutes. Carefully, add the meatballs one by one, lower the heat and simmer for about 50 mins. Once ready, set aside and let cool.

 

You can serve the 'Giouvarlakia' warm or at room temperature. Enjoy!

For the meatballs


½ cup Arborio rice

300g minced beef meat
200g minced pork meat
1 tbsp Sweet Marjoram
1 onion, chopped
½ cup milk
4 tbsps Extra Virgin olive oil
Some all-purpose flour, layered on a plate
Sea salt & pepper

 

For the Sauce


4 carrots, sliced into half coins

1 large cup tomato purée
2 large ripe tomatoes, peeled and roughly diced
2
Bay Leaves
2 garlic cloves
1 tsp sugar
Sea salt & pepper
2 cups of water

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