Youvarlakia Me Domates (MeatBalls in Tomato Sauce)

Delicious rice studded meatballs swimming in a tasty tomato sauce. The ease of preparation makes this recipe a real winner.

I was honored when a friend and her daughter made 200 of these meatballs for a special international open house at her daughter’s school. I heard later that they were a big hit.

Susan Tweeton



  • 1-pound ground beef
  • 1/2 onion, finely minced
  • 1 garlic clove, finely minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried mint (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup finely chopped fresh parsley
  • 1/3 cup uncooked long grain white rice
  • 1 egg, beaten
  • Flour for dredging


  • 3 cups water or broth
  • 1 8-ounce can tomato sauce
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt


Meatball Preparation:

  1. In large bowl, combine meat, onion, garlic, herbs, salt, pepper, parsley, rice and egg.
  2. Mix thoroughly.
  3. Shape into approximately 1-inch balls.
  4. Dust meatballs lightly with flour.

Soup Preparation:

  1. In a large soup pot, bring water or broth, oil and salt to a boil. 
  2. Drop meatballs, one by one, into boiling liquid. 
  3. Cover and simmer over medium-low heat for about 35 minutes.
  4. Add more water or broth if necessary. 
  5. Test a meatball to make sure rice is completely tender.
  6. Remove from heat and serve.

Serving Suggestions

Serve with crusty bread, rice pasta or potatoes.