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 a nice crispy bread for the sauce 😉
In a large bowl, add one by one the meatball ingredients. Add salt and pepper to taste, then knead well with your hands, until you have an 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 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!
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
4 carrots, sliced into half coins
1 large cup tomato purée
2 large ripe tomatoes, peeled and roughly diced
2 Selected Bay Leaves
2 garlic cloves
1 tsp sugar
2 cups of water
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