Authentic Soutzoukakia Smyrneika Recipes
AUTHENTIC SOUTZOUKAKIA SMYRNEIKA
Soutzoukakia Smyrneika, are spicy sausage-shaped meatballs, which are lightly fried and then cooked in a delicious tomato sauce and come from the once Greek part of Asia Minor, Smyrna. Soutzoukakia in the air fryer: You will find more details in the post.
Provided by Ivy Liacopoulou
Categories Main Dishes
Time 1h15m
Number Of Ingredients 22
Steps:
- Puree the onion together with 2 tbsp olive oil in a foodprocessor.
- Heat the remaining olive oil and sauté the onion for a few minutes and then add all the spices and stir to get out their fragrances. Add the tomatoes and water, bring to a boil, lower heat and simmer for about 20 minutes, until the sauce is thick.
- Meantime, soak the bread together with the wine, lemon juice and 2 tbsp olive oil.
- Squeeze the bread and use the fluid to puree the garlic in afood processor. Then add the bread in the food processor and mix.
- Put the ground meat in a bowl with all the spices and bread.Mix well and let it rest for about ½ to 1 hour in the refrigerator for the flavours to mix.
- Shape the meatballs into oblong small sausages, around 8 cm (3 inches) long. Heat about an inch of olive oil in a skillet and fry them just until lightly golden brown on both sides. Remove them directly into the sauce.
- Bring the sauce to boil, lower heat and simmer for aboutanother 20 minutes until sauce thickens.
- Soutzoukakia in the air fryer: I used the option for drumsticks. This function is for 20 minutes at 180oC / 350oF. I set the timer at 10 minutes in order to check how they were doing and at 10 minutes they were perfect. Check the post for more details.
Nutrition Facts : Calories 69 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 107 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
HOMEMADE SMYRNEIKA SOUTZOUKAKIA
Homemade Smyreika Soutzoukakia are sausage-shaped meatballs full of earthy spices cooked in a rich tomato sauce and served with rice. This traditional recipe originates...
Provided by Vasiliki
Categories Recipes
Time 50m
Yield 4
Number Of Ingredients 23
Steps:
- Meatballs
- To prepare the Soutzoukakia meatballs start by chopping the onions finely.
- In a food processor add the French toast and the bread and process them until a near powder consistency is reached.
- In a bowl add the mince meat, egg, spices, onion, garlic along with the ground bread and French toast.
- Knead the meat long enough so that all the ingredients are incorporated.
- Shape the meatballs into cylindrical shapes, ie sausage shape.
- Set them aside; you can set them aside for as long as you wish. If you are in a rush you can let them rest for approximately 10 minutes. I prefer to make them early in the day and chill them in the fridge for a couple of hours. I find that the mince absorbs the rest of the ingredients better and thus tastes nicer.
- Heat oil in a pan and lightly fry them. Make sure you fry them on both sides.
- Do not add many meatballs in a pan as this will not allow them to fry easily.
- Set them aside in an oven dish.
- Tomato Sauce
- Add onions, garlic and the spices in a pan.
- Sautee them for approzimately 3 minutes on medium heat.
- Add tomato paste and stir for approximately 1 minute.
- Add the canned or fresh chopped tomato along with the pinch of sugar. Stir them for approximately 3 minutes.
- Add water, lower the heat and let the sauce simmer for 15-20 minutes until it thickens.
- Baking
- Preheat the oven to 180-200C or 356-392F.
- Add the sauce to oven dish, the one you had placed the meatballs and bake for 25 minutes.
- Alternative cooking option
- You can add the pan fried meatballs straight into the sause pan. Let them simmer for 10 minutes approximately with the tomato sauce.
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- Prepare the sauce: Heat the olive oil in a medium saucepan and sauté the onion over medium heat until soft. Add the garlic and stir. Add the wine. Squeeze the tomatoes by hand into the pot and pour in their juice. Bring to a boil over medium heat. Season with salt and pepper, add sugar, reduce heat to low, and simmer until slightly thickened, about 10 minutes. Stir in the pepper flakes and butter. Set the sauce aside until ready to use. It may be prepared a day ahead of time.
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