Soutzoukakiagreeksmyrnameatballsinsauce Recipes

MEATBALLS IN TOMATO SAUCE (SOUTZOUKAKIA)

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.

GREEK BAKED MEATBALLS: SOUTZOUKAKIA

Steps:

• In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.
• Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.
• Preheat oven to 400 degrees F.
• While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly. Now add red wine and cook to reduce by about 1/2, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.
• Prepare a large baking dish and lightly oil the bottom with extra virgin olive oil.
• Take the meat mixture out of the fridge. Wet your hands and scoop portions of about 2 1/2 tbsp of the meat mixture and form into large elongated meatballs (football-shaped.) You should have 15 to 16 meatballs or so. Arrange meatballs in the papered baking dish and top with the sauce (be sure to have removed the bay leaf from the sauce.)
• Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through (check part-way through to make sure sauce is not dry, and if needed, add a little bit of water to the bottom of the baking dish.)
• Remove from oven and add another drizzle of EVOO. Garnish with parsley and serve over rice or orzo.

AUTHENTIC SOUTZOUKAKIA SMYRNEIKA

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.

SOUTZOUKAKIA - GREEK SMYRNA MEATBALLS IN SAUCE

Steps:

• Pour wine over bread and soak for 10 minutes then mash with a fork. Add garlic, onion, 1 teaspoon of the salt, 1/4 teaspoon pepper, all the cumin, oregano and egg. Add the meat and mix until well combined.
• Shape into 18-20 oblong meatballs (the size doesn't matter really, it's just a tradition.) Heat olive oil in the pan over medium high heat. Fry the meatballs on all sides until brown. Remove them meatballs to a plate.
• Add onions to the pan and cook until softened then add the garlic, tomatoes, wine, butter, remaining salt and pepper, and sugar to the pan. Stir to incorporate leftover oil. Simmer for about 15 minutes. Add the sausages/meatballs and cook over low heat for another 15 minutes. Serve hot alongside rice, potatoes or pasta.

SOUTZOUKAKIA GREEK BAKED MEATBALLS IN TOMATO SAUCE

Steps:

• Place the bread in a large bowl and add the water. Let it soak for a few minutes and then discard any excess water. Add in the ground beef, onion, egg, garlic, cumin, salt and pepper. Mix well and make sure all the ingredients are well incorporated.
• Wet your hands and form the mixture into cylinder shaped meatballs. You will have 8 to 12 meatballs. Roll the meatballs in all purpose flour and set them aside.
• Heat the olive oil in a pan over medium heat. Sear the meatballs in the pan for about 5 minutes until they're golden on all sides. They don't need to be cooked all the way through.
• To make the tomato sauce, heat the olive oil in the same pan and once it's shimmery (but not smoking), add in the diced tomatoes, tomato paste, salt, pepper, cinnamon and water. Bring it to a simmer and let it cook for 30 minutes so the flavors are combined and the sauce thickens a bit.
• Add the seared meatballs to the sauce and let it cook on medium low for about 30 minutes.If baking in the oven, place the meatballs in an oven safe dish and pour the sauce over the meatballs. Bake at 400 degrees F for 30 minutes. Check after 20 minutes to make sure the sauce hasn't thickened or dried too much. If needed, add 1/2 cup water.
• Serve with white rice.