Meatball Giouvetsi
Meatball Giouvetsi is a delicious and comforting dish of meatballs baked with tender and flavorful orzo, perfect for the whole family or friends.
Meatball Giouvetsi is a delicious and comforting dish of meatballs baked with tender and flavorful orzo, perfect for the whole family or friends.
Info
Prep Time:
30mCook Time:
20mDifficulty Level:
Ingredients
For the Meatballs (Keftedakia)
- 500g ground beef
- 2 thick slices of stale sourdough bread
- 1 medium onion
- 1 small ripe and firm tomato
- 1 tbsp red wine vinegar
- 1 egg
- 1 tsp dried mint
- 1 tsp dried oregano
- ½ bunch fresh mint, finely chopped
- Salt, pepper
- A little olive oil for frying
For the Giouvetsi
- 500g medium orzo
- ¼ cup olive oil
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
- 1 tbsp tomato paste
- 2 cans whole tomatoes in juice (or grated fresh tomatoes)
- 2 allspice berries
- 1 small bay leaf
- Salt, pepper
- 1.5 liters hot water (6 cups)
- 100g kefalograviera cheese, cut into small cubes
Directions
Preparing the Meatballs
Place the ground beef in a bowl and pour the vinegar over it to help break down the fibers and tenderize the meat.
Remove the crust from the bread, grind the crumb into fine breadcrumbs, and set aside
Blend the onion and tomato in a food processor and add them to the ground beef.
Add the egg, herbs, salt, and freshly ground pepper.
Knead the mixture well to absorb the liquids and change color.
Finally, add the breadcrumbs to absorb any excess moisture.
Continue kneading until the mixture is smooth and airy.
Cover and refrigerate for at least 30 minutes (the longer it rests, the more flavorful the meatballs will be).
Shape the mixture into small bite-sized meatballs and gently flatten them slightly between your palms.
Lightly fry them in a little olive oil for 1.5 minutes per side. Alternatively, place them on a greased baking sheet and bake in a preheated oven at 220°C (fan mode) for 15 minutes until lightly golden.
Preparing the Sauce
Puree the canned tomatoes or use freshly grated tomatoes.
Heat olive oil in a saucepan over medium-high heat and sauté the onion for 3-4 minutes until translucent.
Add the garlic and tomato paste, stirring for 1 more minute.
Pour in the tomatoes, hot water, allspice, bay leaf, salt, and pepper, and let the sauce simmer for 10 minutes.
Assembling the Giouvetsi
Preheat the oven to 200°C (fan mode). Place a 30cm round ovenproof dish on the middle rack and let it heat for 5 minutes. 2.
Carefully pour the hot sauce into the dish, add the orzo, and stir.
Distribute the meatballs and cheese pieces evenly on top.
Bake for 15 minutes
Stir the juicy orzo slightly and turn off the oven.
Let the giouvetsi rest in the turned-off oven for 10-15 minutes to allow the pasta to soak up the sauce and become creamy.
Recipe Tips
When you turn off the oven, the orzo should be juicy enough to absorb the sauce but still retain a slightly al dente texture for the ideal giouvetsi experience.