Accompany with a Greek-style salad sprinkled with feta cheese and olives!
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
1 hrsIngredients
Tomatowine sauce
Directions
- Mix beef, bread crumbs, onion, garlic, egg, sugar, salt, cumin, pepper, and water until well blended and firm.
- With hands moistened in cold water, shape rounded tablespoonfuls of meat mixture into 3” long fingerlike rolls.
- Coat rolls lightly in flour.
- in large deep skillet, heat ¾ inch oil to 400℉ (200℃).
- Brown rolls a few at a time in hot oil.
- With slotted spoon, remove to paper towels to drain.
- Add to prepared Tomato Wine Sauce.
- Cover and simmer 1 hour.
- Let stand for 5 minutes and serve over rice.
- Garnish with parsley.
Directions for Tomato Wine Sauce 1. In Dutch oven, whisk or stir vigorously the ingredients for the sauce until smooth.
Comments
Yum, so many flavors in these meatballs. An excellent step up from the traditional method of making meatballs.
Shaping the 3-inch finger-like rolls is a lot of work but the result is worth it. I tried rolling meatballs instead but it didn't taste as good. I still make it for special occasions (major ingredients halved, flavoring ingredients unchanged). I originally got this recipe from Woman's Day magazine, February 7, 1994, page 110, though I can't find it now on their website. “Freezes beautifully, reheats easily, and the longer it sits, the better it tastes”—Jennifer Valiz-Bozeka of Akron, Ohio, of the recipe brought by her grandmother from Koroni, a tiny village in southern Greece.