SOUTZOUKAKIA (GREEK MEATBALLS IN A TOMATO SAUCE)
Lovely, delicately seasoned meatballs in a tomato sauce done in the style of the Greeks from Smyrna. This is a warming, hearty dish, great year round, but especially in winter.
Provided by evelynathens
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Soak the bread in the wine for about 5 minutes, or until thoroughly softened.
- Then, squeeze out and reserve the excess wine.
- In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste.
- Mix the ingredients until thoroughly blended.
- Cover and chill for 1 to 2 hours.
- Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball).
- Dredge them in flour.
- Heat olive oil in a large frying pan.
- Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good).
- Remove from the pan using a slotted spoon and set aside.
- Strain the oil you fried the meatballs in through a fine sieve into a cooking pan.
- Add all the sauce ingredients, and the reserved wine.
- Bring to a boil and simmer until the sauce is thick.
- Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.
- Serve hot with rice, french fries, or mashed potatoes.
GREEK BAKED MEATBALLS: SOUTZOUKAKIA
Perfectly tender baked meatballs, prepared Greek-style with onions, garlic, spices and fresh herbs in a special red sauce. Be sure to check out the notes for tips and ideas.
Provided by The Mediterranean Dish
Categories Entree
Time 1h20m
Number Of Ingredients 22
Steps:
- In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.
- Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.
- Preheat oven to 400 degrees F.
- While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly. Now add red wine and cook to reduce by about 1/2, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.
- Prepare a large baking dish and lightly oil the bottom with extra virgin olive oil.
- Take the meat mixture out of the fridge. Wet your hands and scoop portions of about 2 1/2 tbsp of the meat mixture and form into large elongated meatballs (football-shaped.) You should have 15 to 16 meatballs or so. Arrange meatballs in the papered baking dish and top with the sauce (be sure to have removed the bay leaf from the sauce.)
- Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through (check part-way through to make sure sauce is not dry, and if needed, add a little bit of water to the bottom of the baking dish.)
- Remove from oven and add another drizzle of EVOO. Garnish with parsley and serve over rice or orzo.
Nutrition Facts : ServingSize 1 Large Meatball (average person will have 2), Calories 64 calories, Sugar 3 g, Sodium 177.8 mg, Fat 2.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.7 g, Protein 2.2 g, Cholesterol 22.2 mg
GREEK SOUZOUKAKLIA
An extraordinary barbecue recipe to surprise friends and family. Serve with lemon slices and rice.
Provided by Marlies Monika
Categories World Cuisine Recipes European Greek
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat grill for high heat.
- In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
- Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.
Nutrition Facts : Calories 289 calories, Carbohydrate 10.8 g, Cholesterol 70.5 mg, Fat 18.7 g, Fiber 0.9 g, Protein 19.5 g, SaturatedFat 6.8 g, Sodium 260.8 mg, Sugar 7.4 g
SOUTZOUKAKIA
Tasty melt- in-your-mouth meatballs in a rich tomato sauce - the secret is in the cumin so don't leave it out. A greek recipe.
Provided by NanaGreekcook
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Mix the meat, egg, onion, garlic, breadcrumbs and cumin together. Add salt and pepper.
- Use the flour to form the meatballs with your hands ( not too small, not too big ).
- Deep fry the meatballs in vegetable oil in a low heat. Do not overcook them.
- Remove them from the pan and throw away the oil, apart from a few teaspoons.
- Shallow fry the tomato and peppercorns. Season.
- Add the tomato paste, the red wine and the stock diluted in water ( dont add too much water or the sauce will become runny ).
- Add a pinch of sugar and a few drops of lemon juice.
- Add the meatballs back to the pan and simmer in a very low heat for approximately 10 minutes, until the sauce is nice and thick.
- Serve with rice.
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TRADITIONAL SOUTZOUKAKIA RECIPE (GREEK BAKED …
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- To prepare the soutzoukakia, knead all meatball ingredients together and leave the mixture in the fridge for 1 hour.
- Once done, portion your meatballs and shape them into oblong meatballs about 70g/2.4oz in size. You can shallow fry gently in oil till golden brown or for a lighter dish, bake the soutzoukakia in the oven at 200C/390F till golden brown.
- While your Soutzoukakia are baking, its time to prepare the tomato sauce. Start by sauté the onion in olive oil on medium heat until translucent. Stir in the tomato paste, cumin and a bit of salt and pepper and fry for 2 minutes. Add the squashed garlic and fry for 3-4 minutes until the garlic has cooked and its aromas coming through. Finally add the wine, the tomato juice or your tinned chopped tomatoes, sugar and the bay leaf. Bring to a boil, turn the heat down to low and simmer until the Soutzoukakia sauce starts to thicken.
- Its now time to bring your Soutzoukakia together! Gently place the fried/ baked soutzoukakia in the tomato sauce and stir gently, being careful not to break them. Cover your pan with a lid and let them simmer on low heat for 30 minutes so the meatballs absorb all the wonderful flavours from the tomato sauce. While they are cooking give them a taste and add salt and pepper to your taste.
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