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Yiayia Poly's giouvarlakia (meatballs in tomato sauce) from Athens
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Experience the delightful fusion of tradition and innovation with Yiayia Poly's Greek meatballs in a flavorful tomato sauce, showcasing her modern twist on a classic dish. Accompanied by sharp humor and loving attention to detail, these giouvarlakia are a testament to the warmth and care of a true yiayia. Pair with crusty bread, feta, and a small glass of beer for a truly authentic Greek dining experience.
Ingredients:

  • 680 g (1lb 8oz) passata (sieved tomatoes)
  • 1 vegetable stock cube dissolved in
  • 680 ml (23 fl oz/2¾ cups) water
  • 180 ml (6fl oz/¾ cup) extra virgin olive oil
  • 1 ¼ teaspoons freshly ground black pepper
  • 1 teaspoon sugar
  • 2 red onions grated
  • 1 kg (2lb 4oz) minced (ground) beef
  • 1 teaspoon salt
  • 1 tablespoon ground black pepper
  • ½ bunch of parsley leaves finely chopped
  • 3 tablespoons long-grain rice
  • plain (all-purpose) flour for dusting
Instructions:
  • Combine passata, stock, olive oil, pepper, and sugar in a large saucepan, bring to a boil, then reduce heat and simmer covered for 15–20 minutes. Meanwhile, prepare the meatballs. Drain grated onions and transfer to a bowl. Mix in beef, egg, salt, pepper, parsley, and rice by hand. Place flour on a plate for coating. Shape meat mixture into golf-ball-sized spheres, dust with flour, and set aside on a plate. Add meatballs to the saucepan, ensuring they are submerged. Simmer covered for 20–30 minutes until sauce thickens. If needed, add water to just cover the meatballs. Adjust cooking time if the sauce is too watery.

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