Greek meatballs

Ingredients for 4 servings:

• 500 g minced veal
• 1 egg(s)
• 2 tbsp, heaped short grain rice
• 2 slices of rusk
• ½ bunch parsley
• 250 ml tomato juice
• 1 tsp salt
• 100 ml olive oil
• n. B. Pfeffer
• 3 m.-sized potatoes

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 25 minutes

Giouvarlakia kokkinista, classic Greek according to a recipe from my mother

Crush the rusks with a mortar and pestle. In a bowl, add the minced meat, egg, rice, rusks, finely chopped parsley, salt, and pepper, and knead everything together. Form into golf-ball-sized balls. Cover and bring the tomato juice and olive oil to a boil in a deep saucepan. Then reduce the heat. Meanwhile, wash the potatoes and cut them into eighths. Remove the lid from the pan, layer the meatballs in the pan, and place the potatoes on top. Shake the pan left and right so the potatoes fill any gaps. Put the lid on and simmer the dish until the potatoes are tender. Let stand in the pan for one hour without heat.