Lamb and Rice Youvarlakia in Tomato Sauce
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Ingredients
- 500 g lamb mince
- 100 g short grain rice
- 1 onion
- 10 g fresh mint
- 800 g tinned chopped tomatoes
- 2 garlic cloves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 536 kcal
- Protein
- 27.8 g
- Carbohydrate
- 30 g
- of which sugars
- 8.5 g
- Fat
- 33.3 g
- of which saturates
- 12.3 g
- Fibre
- 3.1 g
- Salt
- 0.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely grate the onion and crush the garlic. Mix the lamb mince, rice, grated onion and chopped mint in a bowl. Season well and shape into 20 small meatballs.
- 2
Warm the olive oil in a wide pan and add the garlic for 30 seconds, then stir in the tinned chopped tomatoes and 300ml water.
- 3
Season well and bring to a simmer.
- 4
Carefully lower in the meatballs, cover and simmer gently for 30 minutes, turning once, until cooked through with no pink remaining and the rice inside is tender.
- 5
Uncover for the last 5 minutes to thicken the sauce slightly before serving.
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