|Lean ground beef||1 Pound|
|Onion||1 Small, grated|
|Garlic cloves||2 Medium, crushed|
|Dried mint||1 Tablespoon (Fresh Ones)|
|Olive oil||2 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Tomato juice||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Rice||2 Cup (32 tbs)|
Using your hands, combine the ingredients together in a large bowl. Once you have thoroughly mixed the ingredients you may begin to shape the meatballs. Rather than roll the meat into balls, shape small portions of meat in an oval shape.
In a large pot over medium-high heat, add the olive oil and saute the onion and garlic until light brown in color. Add the tomato juice and 1/2 cup of water. Season with salt and pepper and cover the pot with the lid. Once the liquid has come to a boil you may add the meatballs. Carefully place the meatballs in the pot and lower the heat to medium.
In the meantime you may prepare the rice. Eva suggests that you boil the rice for a few seconds and then drain the water in order to remove as much starch as possible. Once you have washed the rice, set the water to boil again and cook the rice for 15 minutes. Remember to use 2 cups of water for 1 every cup of rice.
Once the liquid in the meatballs has begun to boil for a few minutes, lower the heat and allow the meatballs to simmer for 20 minutes.
To thicken the tomato sauce add 1 tablespoon of flour to 1/4 cup of water, stir well, and pour the liquid into the tomato mixture (be sure to strain the liquid as you pour it in). Allow the meatballs to cook for another 15 minutes.
When serving this dish be sure to place a generous amount of tomato sauce over the rice. Enjoy!