Soutzoukakia Greek Meatballs In A Tomato Sauce Recipes

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SOUTZOUKAKIA (GREEK MEATBALLS IN A TOMATO SAUCE)



Soutzoukakia (Greek Meatballs in a Tomato Sauce) image

Lovely, delicately seasoned meatballs in a tomato sauce done in the style of the Greeks from Smyrna. This is a warming, hearty dish, great year round, but especially in winter.

Provided by evelynathens

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

2 slices thick dense bread (crusts removed)
1/2 cup dry red wine
1 lb ground lean meat (beef or veal)
1/2 cup finely chopped onion
2 garlic cloves, crushed
1 egg
2 tablespoons chopped parsley
2 tablespoons grated kefalograviera cheese (parmesan makes an excellent substitute) or 2 tablespoons mizithra cheese (parmesan makes an excellent substitute)
1/2 teaspoon oregano
1/2 teaspoon ground cumin
salt and pepper
flour (for dredging)
2 tablespoons olive oil
2 lbs fresh tomatoes
1 tablespoon vinegar
1 garlic clove, chopped
1 bay leaf
3/4 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • Soak the bread in the wine for about 5 minutes, or until thoroughly softened.
  • Then, squeeze out and reserve the excess wine.
  • In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste.
  • Mix the ingredients until thoroughly blended.
  • Cover and chill for 1 to 2 hours.
  • Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball).
  • Dredge them in flour.
  • Heat olive oil in a large frying pan.
  • Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good).
  • Remove from the pan using a slotted spoon and set aside.
  • Strain the oil you fried the meatballs in through a fine sieve into a cooking pan.
  • Add all the sauce ingredients, and the reserved wine.
  • Bring to a boil and simmer until the sauce is thick.
  • Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.
  • Serve hot with rice, french fries, or mashed potatoes.

MEATBALLS IN TOMATO SAUCE (SOUTZOUKAKIA)



Meatballs In Tomato Sauce (Soutzoukakia) image

Moist and soft meatballs baked in a rich, Eastern-spiced tomato sauce.

Provided by [email protected]

Categories     Main Course

Number Of Ingredients 20

olive oil
1/2 onion (minced)
1 garlic clove
2 dried bay leaves
5-6 pieces of allspice
a splash of red wine
3 tablespoons tomato paste
400 grams / 14 oz canned tomatoes diced
1/2 teaspoon sugar
1 teaspoon ground cumin
salt and pepper
800 grams ground beef
1/2 onion (minced)
3 garlic cloves (coarsely chopped)
2 tablespoons olive oil
1 egg
5 tablespoons finely ground breadcrumbs (or 150 grams (5.3 oz) crustless bread soaked in water)
a handful of fresh parsley (chopped)
1 cup water ((skip this if using the soaked bread))
salt and pepper

Steps:

  • Heat a good splash of olive oil in a cooking pot, over high heat.
  • Caramelize the onion and garlic.
  • Pour in the wine. Add the allspice and bay leaves. Wait until wine evaporates completely.
  • Add the tomato paste, the canned tomatoes and cook for 1-2 minutes stirring constantly with a wooden spoon.
  • Reduce the heat to medium. Add 4 cups of water, the sugar, ground cumin and season with salt and pepper. Simmer partly covered for about 30-40 minutes.
  • Meanwhile, start making the meatballs.
  • Preheat oven to 200°C / 392°F.
  • In a mixing bowl, combine all of the ingredients for the meatballs.
  • Knead the mixture for 2-3 minutes for everything to incorporate well. It should feel very soft and moist. And just firm enough to hold some shape. Otherwise, you may add another splash of water to it.
  • Divide mixture to about 14 parts. Shape each into a round ball and then give it a bit of oval shape. Place in a baking dish or pan that fits the meatballs and is deep enough to include the sauce as well.
  • Once you placed all the meatballs in the pan or baking dish, pour the sauce on top all over using a ladle. Bake for about 40-50 minutes. Flipping the meatballs at least once so they cook evenly all over.
  • Serve with rice, pasta, or potatoes. I added some toasted pine nuts and chopped fresh parsley on top. You can also serve them with some spicy red pepper flakes and a spoonful of Greek yogurt on top.

Nutrition Facts : ServingSize 1 meatball, Calories 200 kcal, Carbohydrate 7 g, Protein 11 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 112 mg, Fiber 1 g, Sugar 2 g

SOUTZOUKAKIA (GREEK MEATBALLS IN TOMATO SAUCE)



Soutzoukakia (Greek Meatballs in Tomato Sauce) image

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

2 lbs ground beef
2 garlic cloves, minced
1 teaspoon cumin seed
1/4 cup dry white wine
1 cup white bread, soaked in the wine
1 egg
1/4 cup olive oil
flour
pepper, to taste
salt, to taste
2 cups tomatoes, peeled and chopped
2 cups vegetable stock
wine (reserved from soaking the bread)
1 teaspoon butter
pepper, to taste
salt, to taste
1 teaspoon cumin seed
1/2-1 teaspoon cinnamon

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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