Greek Meat Rolls in Tomato-Wine Sauce
Accompany with a Greek-style salad sprinkled with feta cheese and olives!
Yield
8 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef, lean
|
|
| 4 | slices |
bread
dry white toast, crumbled, or equivalent in bread or panko crumbs |
|
| 1 | medium |
onions
finely chopped |
|
| 1 | clove |
garlic
pressed, 1 large clove |
|
| 1 | large |
eggs
slightly beaten |
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ⅓ | cup |
water
cold |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
rice
steamed, white or brown (we prefer brown) |
*
|
| 1 | x |
parsley leaves
minced, (optional) |
*
|
| Tomatowine sauce | |||
| 6 | ounces |
tomato paste
1 can |
|
| 2 ½ | cups |
water
(I use chicken or beef broth as part of it) |
|
| ¾ | cup |
red wine
dry |
*
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
cumin
(I usually add more) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef, lean
|
|
| 4 | slices |
bread
dry white toast, crumbled, or equivalent in bread or panko crumbs |
|
| 1 | medium |
onions
finely chopped |
|
| 1 | clove |
garlic
pressed, 1 large clove |
|
| 1 | large |
eggs
slightly beaten |
|
| 15 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 79 | ml |
water
cold |
|
| 59 | ml |
all-purpose flour
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
rice
steamed, white or brown (we prefer brown) |
*
|
| 1 | x |
parsley leaves
minced, (optional) |
*
|
| Tomatowine sauce | |||
| 173.4 | ml/g |
tomato paste
1 can |
|
| 591 | ml |
water
(I use chicken or beef broth as part of it) |
|
| 177 | ml |
red wine
dry |
*
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
cumin
(I usually add more) |
|
Directions
- Mix beef, bread crumbs, onion, garlic, egg, sugar, salt, cumin, pepper, and water until well blended and firm.
- With hands moistened in cold water, shape rounded tablespoonfuls of meat mixture into 3" long fingerlike rolls.
- Coat rolls lightly in flour.
- in large deep skillet, heat ¾ inch oil to 400℉ (200℃).
- Brown rolls a few at a time in hot oil.
- With slotted spoon, remove to paper towels to drain.
- Add to prepared Tomato Wine Sauce.
- Cover and simmer 1 hour.
- Let stand for 5 minutes and serve over rice.
- Garnish with parsley.
Directions for Tomato Wine Sauce 1. In Dutch oven, whisk or stir vigorously the ingredients for the sauce until smooth.
