Giouvarlakia with Tomato Sauce (Greek Meatballs in Tomato Sauce)
Make sure to try this Giouvarlakia with Tomato Sauce—I promise you will absolutely love it!
It’s been a while since I last shared a recipe, and oh, how I’ve missed it. Like many of you, the pandemic turned life upside down—working from home, homeschooling my two daughters, cooking, cleaning, and just trying to stay sane! Blogging had to take a back seat.
But I never stopped thinking about this blog and how much I wanted to improve it for all of you who cook my recipes at home. So, with the help of a WordPress guru (definitely not me 😅), I’ve given the site a fresh, user-friendly update. And when you subscribe to my newsletter, you’ll now receive my free eBook too—I’d love to hear what you think of the new look!
Why Giouvarlakia with Tomato Sauce?
When I thought about which recipe to share after my long break, Giouvarlakia immediately came to mind. But instead of the classic avgolemono (egg-lemon) version of giouvarlakia, I decided to make a kid-friendly twist: giouvarlakia in a rich, comforting tomato sauce.
This dish is pure comfort food. I still remember the first time I made it for my kids. My youngest, Gigi, wasn’t really into meat at the time (unless I bribed her with lamb—very My Big Fat Greek Wedding moment there! 😂). But one day, I made giouvarlakia with tomato sauce, and to my surprise, she loved it. She even asked for seconds.
An Easy One-Bowl Recipe
One of the best things about this recipe is how simple it is. You just combine all the ingredients in one bowl, mix well, and shape the mixture into small meatballs.
A little tip: keep them small! Since giouvarlakia are made with rice, they expand as they cook. If you make them too big, you’ll end up with giant meatballs that are tricky to serve (trust me, I’ve made that mistake before!).
The result is a hearty, cozy dish that the whole family will enjoy—especially with a slice of crusty bread to soak up the sauce.
If you are looking for easy recipes make sure to try this one pot fish soup recipe!
Why You’ll Love This Recipe
- Comforting & Family-Friendly – A dish both kids and adults will love.
- Easy to Prepare – Just one bowl and simple ingredients.
- Greek Classic with a Twist – A lighter alternative to the traditional avgolemono version.
Don’t forget to check out the full giouvarlakia recipe (giouvarlakia sintagi) below and let me know if you try it. I’d love to hear your questions and feedback.
Step 1 In a bowl, add all the ingredients for the giouvarlakia in a big bowl. Mix well until all the ingredients are nicely incorporated. Step 2 Prepare the tomato sauce. In a big casserole, add the olive oil and onion. Cook on low heat until the onion becomes translucent. Add the chopped carrot, potato, passata, salt, pepper, dill, and half a cup of water. Let it cook for about 10 minutes. Step 3 Shape the giouvarlakia while the sauce is cooking and after the sauce is ready, add them to the casserole too. Cover with water and let them cook for about 40 minutes with the lid on low heat. Make sure to check them now and then but make sure not to stir them with a spoon. Instead, pick up the casserole and swirl it around a bit gently. Step 4 Remove the lid and check the sauce. If the sauce is still quite watery, let it cook a bit more with the lid off until the sauce is quite saucy. Serve this with warm, crusty bread and some feta cheese. You can substitute the pork minced meat with lamb or beef. If you are not a fan of fresh dill, you can always substitute it with dried dill and the dill flavor will be a lot more toned down.
Ingredients
Instructions
Notes
