Meatball Sausages Soutzoukakia Smyrneika Recipes
MEATBALL SAUSAGES (SOUTZOUKAKIA SMYRNEIKA)
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce. It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey. In the early 1920s many of them returned to Greece after the Greco-Turkish war.
Provided by Elaine Louie
Categories meatballs, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 25
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.
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- 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. The best results for mixing are always achieved by using your hands.
- 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 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 and ensure it does 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.
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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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