Ingredients FOR THE MEATBALLS 500 gr ground beef 2 thick slices of day-old sourdough bread 1 medium onion 1 small ripe firm tomato 1 tbsp red wine vinegar 1 egg 1 tsp dried mint 1 tsp dried oregano ½ bndl. fresh mint, finely chopped Salt, pepper A little olive oil for frying FOR THE GIOUVETSI 500 gr medium orzo ¼ cup olive oil 1 clov. garlic, finely chopped 1 onion, finely chopped 1 tbsp tomato paste 2 cans whole peeled tomatoes in juice or fresh grated tomatoes or equivalent 2 allspice berries 1 small bay leaf Salt, pepper 1½ lt hot water (6 cups) 100 gr kefalograviera cheese, cut into small cubes TAGS MEAT GROUND MEAT MAIN COURSES GREEK SUNDAY LUNCH Ingredients FOR THE MEATBALLS 500 gr ground beef 2 thick slices of day-old sourdough bread 1 medium onion 1 small ripe firm tomato 1 tbsp red wine vinegar 1 egg 1 tsp dried mint 1 tsp dried oregano ½ bndl. fresh mint, finely chopped Salt, pepper A little olive oil for frying FOR THE GIOUVETSI 500 gr medium orzo ¼ cup olive oil 1 clov. garlic, finely chopped 1 onion, finely chopped 1 tbsp tomato paste 2 cans whole peeled tomatoes in juice or fresh grated tomatoes or equivalent 2 allspice berries 1 small bay leaf Salt, pepper 1½ lt hot water (6 cups) 100 gr kefalograviera cheese, cut into small cubes Instructions MEATBALLS Place the ground beef in a bowl and drizzle with vinegar to help soften the fibers. Remove the crust from the bread, grind the crumb into fine crumbs, and set aside. Blend the onion and tomato, then add them to the meat. Add the egg, herbs, salt, and freshly ground pepper. Knead well so the meat absorbs the mixture’s liquids and changes color. Add the breadcrumbs to absorb excess moisture. Work the mixture a bit more until smooth and fluffy. Cover and refrigerate for at least 30 minutes. The longer it rests, the more aromatic the meatballs will be. Shape into bite-sized meatballs and flatten slightly between your palms. Without flouring, lightly fry them in a little olive oil for 1½ minutes per side, or place them on an oiled baking sheet and bake in a preheated oven at 220°C (430°F) with fan for 15 minutes until lightly golden. SAUCE Puree the tomatoes in a blender or use an equivalent amount of grated fresh tomatoes. In a saucepan over medium-high heat, warm the olive oil and sauté the onion for 3-4 minutes until translucent. Add the garlic and tomato paste, cooking for 1 minute while stirring. Pour in the tomato, hot water, allspice, bay leaf, salt, and pepper. Simmer for another 10 minutes. GIOUVETSI Preheat the oven to 200°C (400°F) with fan. Place a 30 cm (12-inch) ovenproof baking dish inside to heat for 5 minutes. Carefully pour in the hot sauce and orzo, stirring to combine. Scatter the meatballs and cheese cubes on top and bake for 15 minutes. Stir the juicy orzo gently, then turn off the oven. Let the giouvetsi rest in the switched-off oven for 10-15 minutes to allow the orzo to absorb the sauce and become glossy. Serve warm while the orzo remains juicy and perfectly textured. Tips When turning off the oven, the orzo should still be quite moist so it can absorb the sauce and stay tender when served. TAGS MEAT GROUND MEAT MAIN COURSES GREEK SUNDAY LUNCH
