How to make
For the meatballs, chop the onion and garlic and stew them in olive oil for 4 minutes over medium heat. Add the breadcrumbs and white wine and stir vigorously for 1-2 minutes, until a paste is obtained.
Pour the pasta into a bowl and mix it with the minced meat, cumin, black pepper and salt. Knead well and form 14 meatballs by getting your hands wet to make it easier. The classic shape, in order to make your dish authentic, is elongated meatballs with slightly pointed edges, resembling a lemon.
Roll the meatballs in flour without layering them too much and arrange them in a greased baking pan. Bake them at 390°F (200 degrees), until they're lightly browned.
Meanwhile, prepare the sauce by heating the olive oil and tomato puree. Once it boils, add the tomato paste, white wine, salt and spices. Cook for 5 minutes on high heat and pour the water. Reduce heat to medium and cook for another 25 minutes under a lid.
Soak the rice in cold water for 20 minutes. Wash it well from the starch and boil it (al dente). The rice:liquid ratio is according to the type you use, usually 1:2.5 (or 3). Mix the cooked rice with a little of the tomato sauce, when it is ready. Add salt and season according to your taste.
Pour the sauce over the baked meatballs and leave them aside for a few minutes.
Serve the Greek meatballs, by placing one or two balls of rice in each portion and sprinkle with freshly chopped parsley.
Enjoy your meal!
