---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Youvarlakia
 Categories: Ethnic, Ground beef, Beef
      Yield: 5 Servings
 
      1 lb Ground beef
    1/4 lb Onion; grated
      3 cl Garlic; minced
    1/2 ts Oregano
      1 ts Ground cumin
      2 tb Flat-leaf parsley; minced
      2 tb Fresh mint; finely chopped
    1/2 ts Black pepper; freshly ground
           Salt
    1/4 c  Long-grain rice
      4 tb Fruity olive oil

--------------------------------TOMATO SAUCE--------------------------------
    1/2 c  Onion; finely chopped
      4 cl Garlic; minced
    1/2 ts Cinnamon; freshly ground
      1 tb Honey
      2 lb Tomatoes; skinned, seeded,
           - chopped
           Salt
           Black pepper; freshly ground
    1/2 c  Herb broth or water
      2 tb Flat-leaf parsley; minced
      2 tb Fresh mint; finely chopped
      1 tb Fresh basil; finely chopped

  Put the ground beef in a bowl with the grated onion, garlic,
  oregano, cumin, parsley, mint, and pepper and add salt. Rinse, then
  scald the rice by pouring boiling water over it in a bowl; leave to
  soak for 5 minutes. Drain, add to the beef, and mix all ingredients
  well. Form small sausage shapes.
  
  Heat the oil in a large skillet and fry the meatballs until brown.
  Drain on paper towels.
  
  Add the onion to the oil remaining in the pan and fry over gentle
  heat until translucent. Add the garlic, cinnamon, and honey and
  stir until carmelized.  Add the chopped tomato, season, and simmer
  for about 15 minutes until the sauce has reduced. Add the herb
  broth and the meatballs. Cover and simmer for 30 minutes. Sprinkle
  with chopped herbs.
  
  Recipe by Recipes from a Greek Island by Susie Jacobs
  ISBN 0-671-74531-X
 
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