Thursday, June 17, 2010

Greek Meatballs

(Recipe adapted from The Frugal Gourmet by Jeff Smith)
These go quite well with a crusty garlic bread and a green salad.

1. Meatballs:

1 1/2 lbs. ground beef
1 cup white rice
1 or 2 tablespoons onion (either yellow or white), finely chopped
1 tablespoon dried parsley, crushed
2/3 tablespoon dried dill, crushed
2 tablespoons Worchestershire sauce
1 teaspoon salt
1 large egg

2. Sauce:

2 15 oz. cans of tomato sauce
2 - 4 cups of water
1 tablespoon Worchestershire sauce
2 - 3 tablespoons butter

1. In a large bowl, mix the meat, rice, onion, seasonings, and egg
together. Mold into balls slightly larger than golf balls, roll those
in flour, and set aside on waxed paper.

2. In a large, deep skillet with lid, mix tomato sauce, 2 cups of water,
and Worchestershire sauce. Bring to a heavy simmer and add butter.

3. Add meatballs; the sauce should cover them about 2/3s or 3/4s of
the way; if not, add sufficient water until this level is reached. Cover
and simmer for 45 minutes. If the sauce level lowers very much, add
a little more water. Turn the meatballs after 25 - 30 minutes.

4. After 45 minutes, check to see if rice in the interior of the meatballs
is done; if so, remove from heat. If not, continue cooking for another
10 - 15 minutes until rice is done.


1. I have also used mixtures of ground beef, pork, and veal
rather than all beef; these work fine and give a more subtle

2. I prefer fresh herbs myself; if you use fresh herbs, then finely chop
them and increase amounts to 2 tablespoons of parsley and 1 1/3
tablespoons of dill.

3. If you don't have a large, deep, lidded skillet available, you can use
2 large covered saucepans, dividing up the meatballs and sauce between
them; the cooking times may vary in this case.

4. Sometimes, the meatballs disintegrate when cooked; this
doesn't affect the taste at all.

5. These meatballs store very well in the refrigerator up to 3 or 4 days;
just reheat for a few minutes in a pan on the stove or in bowls in the