Ingredients
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3 thick slices breadsoaked in water
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500 gr. / 1 lb. minced beef
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1 egg
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6 cloves garlicpeeled and crushed
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2 teaspoons cumin
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1 teaspoon cinamon
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Salt and pepper
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2 small glasses White Wine
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30 gr. Flourfor frying
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3 tablespoons Vegetable Oil
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2 tablespoons Olive Oil
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2 tablespoons tomato pureeor 2 cans tomato roughly chopped to garnish
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chopped parsleyto garnish
Directions
Soutzoukakia are spicy sausage-shaped meatballs that are lightly fried and then cooked in a red wine sauce. This dish comes from the once Greek part of Asia Minor, Smyrna, and was brought to Greece by refugees from Asia Minor. Soutzoukakia are very filling and are perfect on cold winter days. They can be served with rice on the side or mashed potatoes as a main dish. To say meatballs are one of my favorite Greek dish would be an understatement. I love them with any type of ground meat, served alone, or with tzatziki on a mezze spread.
How to Make Soutzoukakia:
- Soak the bread in water for 10 minutes and discard the crust. Squeeze the water from the bread and mix with the mince, egg, garlic, cumin, cinnamon, salt, pepper, and 1 small glass of the wine. Using your hands to mix always gives the best results.
- When properly mixed, make long thin shapes, like fat cigars, about the length of your finger (around 15 of them), roll them in the flour, and fry in the vegetable oil on a medium heat, making sure that they are crisp all over.
- In the meantime, put the olive oil in a saucepan and when it’s warm, add the tomatoes and the rest of the wine. Cook slowly for 5 minutes, stirring to ensure they do not stick.
- Add the Soutzoukakia as they come out of the frying pan, covering them with tomato sauce, add a little more water if needed, cover, and cook slowly for 10 minutes.
- Garnish with chopped parsley. With its rich sauce it can be served with plain white rice or mashed potatoes as a main dish. They also make great starters for a dinner party!
