Giouvarlakia with tomato sauce

Name: Giouvarlakia with tomato sauce
Cuisine: British
Ingredients: 4-5 medium-sized potatoes; 3-4 medium-sized carrots; 1 cup oil (not full to the brim, about 1-2 fingers less); 1 1/2 cup tomato passata; salt; pepper; water, as much as it needs For the giouvarlakia; 500 g ground beef; 1 medium-sized onion, grated; 1/4 cup and a little more medium grain white rice; 1 little parsley, finely chopped (about 2 tbsp); 1 little water

Cookpad Greece @cook_8238176

Greece

Giouvarlakia (rice meatballs), a very tasty and fulfilling dish! A recipe that has its roots in Asia Minor.

Recipe by KΡΙΣΤΑ

Giouvarlakia (rice meatballs), a very tasty and fulfilling dish! A recipe that has its roots in Asia Minor.

Recipe by KΡΙΣΤΑ

Cookpad Greece @cook_8238176

Greece

Giouvarlakia (rice meatballs), a very tasty and fulfilling dish! A recipe that has its roots in Asia Minor.

Recipe by KΡΙΣΤΑ

Giouvarlakia (rice meatballs), a very tasty and fulfilling dish! A recipe that has its roots in Asia Minor.

Recipe by KΡΙΣΤΑ

Saved

Ingredients

4-5medium-sized potatoes
3-4medium-sized carrots
1 cupoil (not full to the brim, about 1-2 fingers less)
1 1/2 cuptomato passata
salt
pepper
water, as much as it needs For the giouvarlakia
For the giouvarlakia
500 gground beef
1medium-sized onion, grated
1/4 cupand a little more medium grain white rice
1little parsley, finely chopped (about 2 tbsp)
1little water

Saved

Steps

1

Wash and peel the carrots and potatoes. Either julienne the carrots or cut into slices and quarter the potatoes.
2

Place 2 to 3 cups of water in a pot, the oil, and boil the potatoes and carrots for about 10 minutes.
3

Meanwhile prepare the giouvarlakia using the rest of the ingredients (ground beef, onion, rice, parsley and very little salt) and shape them into balls, adding as much water with your hand as is needed to make a soft mixture (take care that it is not runny).
4

Carefully add the giouvarlakia to the pot with the potatoes and carrots, making sure they don't break. Boil for about 15 minutes over medium heat.
5

Then, after 20 minutes, add the tomato passata, a little salt (make sure to taste it), a little pepper and shake the pot carefully so that the salt and pepper are evenly distributed.
6

Let it cook for about 40 minutes (adding water from time to time if necessary) so that it absorbs its liquids and is left with just the sauce.