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Meatballs in Tomato Sauce

(Tefteli)

Serves: 4

1 lb mixed ground meat (pork and beef)

1 egg

Half-cup rice

1 teaspoon salt

1 onion

2-3 garlic cloves

1 tablespoon flour

2 tablespoons tomato paste

4 tablespoons vegetable (sunflower) oil



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These meatballs are often called porcupines” – because of the sticking-out rice grains.
They are very easy to make.

Place the rice into a pot and cover with a cup of water. Bring to a boil and cook for another 5-7 minutes, till all the water boils out.

Take the rice off the stove, let cool and transfer to a bowl.

Add the egg and mix with the rice.


Add the ground meat along with two-thirds of a teaspoon of salt.

Mix everything well.



Divide into 8 equal parts.

Wet your hands and roll each part into a ball (the ground meat won’t stick to wet hands).

Place the balls into a deep baking dish.

Place into a preheated 400F oven for 20 minutes.

Chop up the onions and garlic.
Place into a frying pan, add the oil and saut for 2-3 minutes.

Add the flour and tomato paste.

Stir well and continue cooking for another 2 minutes.

Add 2 cups of cold water and stir thoroughly to dissolve any flour lumps.

Add the remaining one-third teaspoon of salt.

Bring the sauce to a boil and take off the stove.

Pour the sauce over the half-cooked meatballs in the baking dish so that they’re completely covered.



Return the meatballs back into the oven for another 15 minutes.

The sauce will boil again in the oven.


Serve with any side dish.

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Added 11.02.2014

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