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Title: Youvarlakia
Categories: Greek Meat
Yield: 5 Servings

  Karen Mintzias
1lbGround beef
1/4lbOnion; grated
3 Garlic cloves; minced
1tsGround cumin
2tbMinced flat-leaf parsley
2tbFinely chopped fresh mint
1/2tsFreshly ground black pepper
1/4cLong-grain rice
4tbFruity olive oil
1/2cFinely chopped onion
4 Garlic cloves; minced
1/2tsFreshly ground cinnamon
2lbTomatoes skinned, seeded & chopped
  Freshly ground black pepper
1/2cHerb broth or water
2tbMinced flat-leaf parsley
2tbFinely chopped fresh mint
1tbFinely chopped fresh basil

Put the ground beef in a bowl with the grated onion, garlic, oregano, cumin, parsley, mint, and pepper and add salt. Rinse, then scald the rice by pouring boiling water over it in a bowl; leave to soak for 5 minutes. Drain, add to the beef, and mix all ingredients well. Form small sausage shapes.

Heat the oil in a large skillet and fry the meatballs until brown. Drain on paper towels.

Add the onion to the oil remaining in the pan and fry over gentle heat until translucent. Add the garlic, cinnamon, and honey and stir until carmelized. Add the chopped tomato, season, and simmer for about 15 minutes until the sauce has reduced. Add the herb broth and the meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped herbs.

Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X

Typed for you by Karen Mintzias