Meatballs in a tomato-based yuvetsi sauce

Prep time: 10 minutes
Cooking time: 55 minutes
Total time: 65 minutes
Serves: 6

A baking tray of orzo with meatballs is a clever combination of traditional Greek meatballs and delicious tomato-based pasta. Fragrant with oregano and mint, juicy meatballs sit atop a satisfyingly rich and subtly sweet tomato orzo, topped with salty, crumbled feta. This delightful dinner dish is a delicious taste of rural Greece.

Ingredients:

For the giouvetsi:

• 250 g coarse orzo

For the meatballs:

• 600 g minced beef
• 1 dried onion, grated
• 100 ml olive oil
• 3 slices of white bread, crusts removed, soaked in water and well squeezed
• 1/2 bunch of parsley, finely chopped
• 1/4 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp allspice, ground
• 1 tbsp sumac (a tart and aromatic spice – available in supermarkets and spice shops)
• salt, freshly ground pepper

For the tomato sauce:

• 60 ml olive oil
• 1 dried onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1½ tsp hot paprika
• 800 g tinned cherry tomatoes, lightly puréed in a food processor
• salt, freshly ground pepper

Directions:

1. For the sauce: In a saucepan, sauté the onion in olive oil over a medium heat for 6–8 minutes or until the onions have softened well and become translucent. Add the garlic and paprika, continue to sauté for half a minute, then add the tomatoes, salt and pepper, and simmer gently, keeping the heat low, for about 30 minutes or until the sauce has thickened.
2. For the meatballs: Mix all the ingredients thoroughly in a bowl. With oiled palms, shape into large meatballs, weighing about 50 g each, place them on a baking tray and cook them under a preheated grill for about 8–10 minutes (depending on their size), turning them once to the other side until they are cooked through and golden brown.
3. For the giouvetsi: Preheat your oven to 170°C. Boil the orzo in salted water, following the instructions on the packet, and drain it well. Place the orzo and the sauce in a deep ovenproof dish and mix well. Add the meatballs, pressing them halfway into the orzo, and bake for 10 minutes. Serve your dish hot, sprinkled with grated cheese, or with feta, or with strained yoghurt.

Tips & Notes:

• This orzo recipe is easy to make, but it does require a few stages of preparation and cooking. Take a look at my step-by-step visual guide to help you through them. Got it!
• This is a recipe for cooking on the hob, so make sure you start with the right pan (so you don’t end up with a mess!). I’ve used my trusty cast-iron pan.
• Using a pan with a lid is important. However, if you don’t have a lid that fits your best pan, you can use a sheet of aluminium foil as a substitute.
• For me, a mix of beef and pork is what makes the best meatballs – slightly sweet and super juicy! Feel free to use lamb and beef if you prefer.
• Don’t forget to season the meatballs! That’s what brings out that Mediterranean flavour.
• The secret to a juicy meatball is to shape them into a thick patty. If they’re too small, they’ll dry out and shrivel up. Not very appetising.
• Right. Two secrets. The second one, and I think I’ve said this before, is: brown. them. well. They need to be browned on the outside and almost raw in the centre to retain their moisture. (If you don’t want to go to the trouble of making meatballs, try this Greek dish with orzo and chicken. Similar flavours but less work!)
• My cupboard is full of herbs and spices, so I used whole cinnamon sticks and bay leaves to flavour the orzo. If you don’t have cinnamon sticks, ½ teaspoon of ground cinnamon will work just as well.
• Leave your cooked orzo to rest for ten minutes before serving; this will allow any remaining liquid to be absorbed by the pasta, making it an exceptionally succulent dish.