These are not just any meatballs. Soutzoukakia are special meatballs full of spice, packed with Mediterranean flavours and drenched in thick tomato sauce. When you want something special but traditional this is the dish!
The secret ingredient that makes soutzoukakia unique is nothing else than cumin, a very fragrant spice that will soak through the meat and infuse it with its unique aromas.
A great meat-y option in a daily menu that kids and not only always approve!
The beauty of this recipe, is that it looks difficult to make but in fact it is very straightforward and the result is a beautiful and delicious dish.
INGREDIENTS:
for the meatballs
50 ml olive oil
1 clove of garlic
500 g ground beef
500 g ground pork
300 g hard, preferably not fresh, bread
150 ml milk
2 eggs
salt
1 pinch chili flakes
2 1/2 tsps cumin
1 pinch pepper
mint
20 ml red wine
For the sauce
3 tsps olive oil
1kg grated tomatoes
2 tsps tomato paste
2 bay leaves
250 ml water
1 tsp granulated sugar
salt and pepper, to taste
DIRECTIONS:
For the meatballs
Soak the bread in the wine and mash it with your hands
Transfer to a bowl
In the food processor beat olive oil, garlic, cumin, chili flakes and finely chopped mint. Add to the bowl and add the milk, the eggs, the ground beef and pork
Whisk for 30 seconds to combine well.
It is better to wear disposable gloves when handling the mixture and the raw meat
Add a generous amount of salt and pepper
Mix again with your hands until all of the ingredients are completely combined
Shape the mixture in to long oval shapes, which is the traditional shape of these meatballs. They should weigh about 30-50 g each
Arrange them in a non stick oven pan and brush them well with olive oil on both sides
Bake uncovered in a preheated oven at 190C degrees for 30 minutes, turning once
Meanwhile prepare the sauce..
Place a non stick pan over medium heat and add the olive oil
Add the tomato paste and sauté for at least 1-2 minutes
Sautéing the tomato paste helps give it a nicer flavour and helps the sauce thicken better
Add the bay leaves, vegetable cube, tomato and water
Cook for 10 minutes
Pour tomato sauce on top of the soutzoukakia
Cook in the oven for 25 more minutes
Serve with basmati rice and finely chopped fresh mint
Tips:
1. By avoiding the frying you have a lighter dish but you still have the amazing flavour
2. You can adjust the spices more or less to your taste, but this Asia influenced dish is meant to be spicy
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