Soutzoukakia Mini Greek Meatballs Recipes
SOUTZOUKAKIA- MINI GREEK MEATBALLS
This is my husband's favorite dish! Most of the recipes call for pan frying before baking but I find that the meatballs soak up the tomato sauce better and are juicer this method. Serve as an appetizer or as a main course with pasta. Delicious!!!
Provided by presvicki
Categories Meatballs
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 1. Soak bread in wine for 5 min and then squeeze out excess liquid.
- 2. Combine meat, bread, onions, garlic, parsley, eggs, cheese, oregano, cumin, salt and pepper. Set aside and chill in fridge for 1 hour.
- 3. Pinch off 1 tbsp of meat mixture and mold it into little footballs or cigars. Place in casserole baking dish.
- 4. Combine spaghetti sauce with wine, cinnamon and cloves and pour over uncooked meatballs.
- 5. Bake uncovered in a preheated 375 degree oven for 1 hour.
SOUTZOUKAKIA (GREEK MEATBALLS IN TOMATO SAUCE)
This was posted for the Zaar World Tour 2005. You will often fins cinnamon used in Greek meat dishes, and this is one of them. Nice with rice.
Provided by -Sylvie-
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- For the meatballs, mix the ground beef, garlic, cumin, white wine, bread (squeeze out the wine and reserve to be used in the sauce) and egg.
- Season to taste with salt and pepper.
- Shape into approximately 30 sausage shaped patties, roll in flour and fry in oil until cooked through.
- Remove from pan, set aside on a plate covered with paper towels.
- For the sauce, bring the tomatoes stock and butter to a boil.
- Add the wine and the seasoning and simmer until sauce beginns to thicken.
- When the sauce starts to thicken, add the soutzoukakias and simmer for a further ten minutes.
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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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- 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.
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