Youvarlakia

      1 lb Ground beef                         2 tb Finely chopped fresh mint
    1/4 lb Onion; grated                     1/2 ts Freshly ground black pepper
      3    Garlic cloves; minced                    Salt
    1/2 ts Oregano                           1/4 c  Long-grain rice
      1 ts Ground cumin                        4 tb Fruity olive oil
      2 tb Minced flat-leaf parsley
    1/2 c  Finely chopped onion                     Salt
      4    Garlic cloves; minced                    Freshly ground black pepper
    1/2 ts Freshly ground cinnamon           1/2 c  Herb broth or water
      1 tb Honey                               2 tb Minced flat-leaf parsley
      2 lb Tomatoes                            2 tb Finely chopped fresh mint
           - skinned, seeded & chopped         1 tb Finely chopped fresh basil

  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.