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  • New Zealand Listener

    Tried & true

    May 28, 2023 4 minutes

    Traditionally in Greece, soul-soothing giouvarlakia are paired with an avgolemono (egg and lemon) sauce, but Yiayia Poly is not a purist so she makes a tomato sauce to sit her meatballs in instead. An Athenian yiayia (grandmother) with a modern sensibility and cutting humour that’s as sharp as her nose, Poly serves her giouvarlakia with a tipple of beer, crusty bread and hunks of feta.

    YIAYIA POLY’S GIOUVARLAKIA (MEATBALLS IN TOMATO SAUCE) FROM ATHENS

    FOR THE SAUCE

    680g passata (sieved tomatoes)
    1 vegetable stock cube dissolved in
    680ml water
    180ml extra virgin olive oil
    1¼ tsp freshly ground black pepper
    1 tsp sugar

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