Beef and rice meatballs in tomato rosemary broth from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amraub on September 04, 2012

    I was surprised by how quickly this came together. I had major problems with the meatballs sticking together. Quite a few of them fell apart during the browning phase. I substituted quite a bit with the broth and it was lovely (trying to use up turkey and duck stock from the freezer and a mix of sherry and white wine because I was low on white wine). I forgot the thickened yogurt when I first served it and remembered halfway through. It was a very nice addition to the meal. The leftovers were even better than the evening of.

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