Yiayia Poly's Giouvarlakia (Meatballs in Tomato Sauce) Recipe

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This Giouvarlakia is a tender and hearty recipe, which features beef and rice meatballs simmered in a simple, rich tomato sauce. It’s the ultimate Greek comfort food, a classic family meal that’s both satisfying and delicious.

Giouvarlakia (Greek Meatballs) Ingredients

A traditional combination for the most tender, flavorful meatballs.

For the Tomato Sauce:

680g (1lb 8oz) passata (sieved tomatoes)
1 vegetable stock cube dissolved in 680ml (2¾ cups) water
180ml (¾ cup) extra virgin olive oil
1¼ teaspoons freshly ground black pepper
1 teaspoon sugar

For the Giouvarlakia (Meatballs):

2 red onions, grated
1kg (2lb 4oz) minced (ground) beef
1 large egg
1 teaspoon salt
1 tablespoon ground black pepper
½ bunch of parsley, leaves finely chopped
3 tablespoons long-grain rice
Plain (all-purpose) flour, for dusting

How To Make Yiayia Poly’s Giouvarlakia

A step-by-step guide to this classic Greek comfort dish.

Start the Sauce: In a large saucepan or Dutch oven, combine the passata, vegetable stock, olive oil, pepper, and sugar. Bring the mixture to a boil, then reduce the heat to medium, cover, and let it simmer for 15–20 minutes while you prepare the meatballs.
Make the Meatball Mixture: Squeeze any excess liquid from the grated onions using a sieve or a piece of cheesecloth. In a large bowl, combine the drained onions, minced beef, egg, salt, pepper, chopped parsley, and the uncooked long-grain rice. Use your hands to mix everything together until just combined.
Roll the Meatballs: Spread a little flour onto a plate. With damp hands, roll the meat mixture into spheres about the size of a golf ball. Lightly roll each meatball in the flour to give it a thin, even coating, then set it aside on a tray.
Simmer the Giouvarlakia: Gently add the floured meatballs to the simmering tomato sauce, ensuring they are all submerged. If needed, add a small splash of water so the liquid just covers them. Cover the pot and let them simmer over a medium heat for 20–30 minutes, or until the meatballs are cooked through and the rice inside is tender.
Thicken the Sauce: By the end of the cooking time, the starch from the rice and the flour coating should have thickened the sauce. If it still seems a bit thin, remove the lid and let it simmer for a few more minutes to reduce.

Yiayia Poly's Giouvarlakia (Meatballs in Tomato Sauce) Recipe — Yiayia Poly’s Giouvarlakia (Meatballs in Tomato Sauce) Recipe

Recipe Tips

For the most tender and perfectly cooked Giouvarlakia.

How to get super tender meatballs? The secret is the uncooked rice mixed into the meat. As the meatballs simmer in the sauce, the rice cooks and expands, which keeps the meatballs incredibly light, tender, and moist.
Why squeeze the grated onions? Grating onions releases a lot of water. Squeezing out this excess liquid is an important step that prevents the meatball mixture from becoming too wet and falling apart as it cooks.
Why coat the meatballs in flour? The light dusting of flour on the outside of each meatball serves two purposes: it helps to give the meatballs a very thin crust, which helps them hold their shape, and it also acts as a thickener for the tomato sauce as they simmer.
Can I make this ahead of time? Yes, this dish is fantastic for making ahead. The flavors will meld and become even richer the next day. Let it cool completely and store it in the refrigerator. Reheat gently on the stovetop.

What To Serve With Giouvarlakia

Classic pairings that are perfect for soaking up the delicious sauce.

These hearty meatballs in tomato sauce are a complete meal but are traditionally served with:

Crusty bread for dipping into the rich tomato sauce
A simple Greek salad with feta cheese and olives
A side of creamy mashed potatoes or orzo
A dollop of thick Greek yoghurt on top

How To Store Giouvarlakia

This comforting dish makes for great leftovers.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Giouvarlakia freeze very well. Let the dish cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Yiayia Poly’s Giouvarlakia Nutrition Facts

An estimated guide per serving.

Calories: 650 kcal
Carbohydrates: 25 g
Protein: 45 g
Fat: 40 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different type of meat?

Yes. This recipe is also delicious made with a 50/50 mix of minced beef and minced pork for a richer flavor. You could also use minced lamb.

What is passata?

Passata is uncooked, sieved tomatoes that have been pureed. It’s smooth, seedless, and has a fresh tomato flavor. It’s a common base for Italian and Greek sauces and is usually sold in tall glass bottles.

My meatballs fell apart. What went wrong?

This can happen if the meat mixture is too wet (from not squeezing the onions) or if it was over-mixed, which can make it tough and more likely to crumble. It can also happen if the sauce was boiling too vigorously instead of gently simmering when you added the meatballs.

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