Greek Meatballs in Tomato Wine Sauce over Rice




2 lbs. lean ground beef
4 slices dry white toast, crumbled
1 md. onion, chopped fine
1 lg. clove garlic, pressed
1 egg, slightly beaten
1 Tbls. sugar
1 tsp. salt
1 tsp. cumin
1/2 tsp. fresh ground black pepper
1/3 cup cold water
1/4 cup flour, for coating meatballs
Steamed rice or
rice pilaf
Tomato Wine Sauce
6 oz. can tomato paste
2-1/2 cup water
3/4 cup dry red wine
1-1/2 tsp. salt
1 tsp. cumin


Fill a large deep skillet with about 3/4 inch of oil and preheat to 400ºF.

Mix together beef, onion, garlic, egg, sugar, cumin, pepper and water until well blended. With hands moistened in cold water shape meat mixture into meatballs, using about one rounded tablespoonful.
Coat meatballs lightly with flour and brown a few at a time in hot oil. Remove from oil with a slotted spoon and place on paper towels to drain.
Make Tomato Wine sauce by stirring together the tomato paste, water, wine, salt and cumin in a large pot on the stove until hot and smooth.
Add the meatballs and cover. Simmer for one hour.
Serve over rice.

Author's Comments

This recipe is actually called "Greek Meat Rolls" or
Souzoukakia but I'm not very good at shaping rolls so I made it into meatballs instead. If you prefer to make them into rolls, they should be 3-inch long fingerlike rolls.

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