Meatballs braised juvette

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Servings: 4-6

Preparation: 20′

Time: 1 hour + 20΄

Difficulty Level: Moderate Difficulty

Materials
250 gr. thick barley
For the meatballs

600 gr. ground beef
1 onion, grated
100 ml olive oil
3 slices of white bread, without crust, soaked in water and well squeezed
1/2 bunch parsley, finely chopped
1/4 teaspoon sweet cinnamon
1/2 teaspoon sweet cumin
1/2 teaspoon sweet spice, powder
1 teaspoon sumac soup (sour and aromatic spice – in supermarkets and spices)
salt, freshly ground pepper
For the sauce

60 ml olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2 -1 tsp. hot paprika soup
800 gr. canned tomatoes, lightly beaten in the food processor
salt, freshly ground pepper

Procedure
Sauce: In a saucepan sauté the onion in olive oil, over medium heat, for 6-8 minutes, until the onions are well softened and become transparent. Add the garlic and paprika and sauté for 1/2 minute. Add the tomatoes and salt and pepper and simmer on low heat for about 30 minutes, until the sauce sets.

Meatballs: Knead all the ingredients well in a bowl. With oiled palms, shape large meatballs, weighing 50 gr. Place them in a pan and bake them on a preheated grill for 8-10 minutes, turning them once, until they are cooked and browned.

Juvetsi:Preheat the oven to 170 °C. Boil the barley in salted water, according to the instructions on the package, and drain the well. Put the barley and the sauce in a deep fireproof pan and mix well. Arrange the meatballs, halving them in the barley, and cook for 10 minutes. Serve with feta or strained yogurt.

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