Homemade Smyrneika Soutzoukakia Recipes

HOMEMADE SMYRNEIKA SOUTZOUKAKIA

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.

MEATBALL SAUSAGES (SOUTZOUKAKIA SMYRNEIKA)

Steps:

• For the sauce: In a medium saucepan over medium heat, heat olive oil and sauté onion until soft. Stir in garlic. Add tomatoes and their juice, squeezing tomatoes to break them up. Bring to a boil. Add wine and sugar, and season to taste with salt and pepper. Reduce heat to low and simmer until thickened, about 20 minutes. Add pepper flakes and butter, simmer 1 to 2 minutes, and set aside until needed. (Sauce may be cooled, covered and refrigerated for up to 24 hours. Reheat before using.)
• For the sausages: Heat oven to 350 degrees. In a large mixing bowl, combine ground beef, onion, garlic, cumin, paprika, allspice, nutmeg and cinnamon. Season with salt and pepper to taste. Knead until blended. Add egg and wine, and knead again until well mixed. Add just enough bread crumbs to give body to mixture so that meatballs will hold their shape when formed. Mix in enough extra-virgin olive oil to make mixture glossy and elastic.
• Shape meat mixture into sausages about 2 1/2 inches long and 1 inch in diameter. Dredge in flour and set aside. Place a heavy skillet over medium heat, and add about 1/2 inch olive oil. When oil shimmers, add sausages in a single layer. Brown on one side, then turn and brown the other. Transfer to paper towels to drain.
• Lightly oil an 8-by-10-inch shallow casserole, or other baking dish in which sausages will fit in a single layer. Pour sauce evenly on top of meat, and bake until lightly browned on top, about 40 minutes. If desired, serve with mashed potatoes.