GREEK BAKED MEATBALLS: SOUTZOUKAKIA
Perfectly tender baked meatballs, prepared Greek-style with onions, garlic, spices and fresh herbs in a special red sauce. Be sure to check out the notes for tips and ideas.
Provided by The Mediterranean Dish
Categories Entree
Time 1h20m
Number Of Ingredients 22
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.
Nutrition Facts : ServingSize 1 Large Meatball (average person will have 2), Calories 64 calories, Sugar 3 g, Sodium 177.8 mg, Fat 2.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.7 g, Protein 2.2 g, Cholesterol 22.2 mg
SOUTZOUKAKIA (GREEK MEATBALLS IN A TOMATO SAUCE)
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
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.
SOUTZOUKAKIA GREEK BAKED MEATBALLS IN TOMATO SAUCE
Soutzoukakia also known as Greek baked meatballs in tomato sauce is a classic recipe that's full of flavor. Juicy meatballs cooked in a flavorful rich tomato sauce makes the perfect recipe. Follow along for all my tips and tricks to make the juiciest meatballs!
Provided by Shadi HasanzadeNemati
Categories Main Course
Time 1h10m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 326 kcal, Carbohydrate 22 g, Protein 29 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 70 mg, Sodium 1429 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving
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.
SUTZUKAKIA POLITIKA (MEATBALLS)
Make and share this Sutzukakia politika (meatballs) recipe from Food.com.
Provided by evakig
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel the eggplants and cut them in slices.
- Put them in salted water and let them stay for an hour.
- Combine the ground beef,egg,garlic,parsley,mint,oreà³ and pepper.
- Drain the eggplants and fry them lightly.
- Make the meatballs (oval shape) and put them to grill for 5'-7' minutes for each side.
- Let them cool a bit and wrap them with the eggplant slices.
- Put them in an oven pan.
- Put the the tomatoes and the peppers in the blender and pour over the meatballs.
- On the top add the cheese and some parsley and let for 30' at medium oven temperature.
Nutrition Facts : Calories 774, Fat 45.3, SaturatedFat 19.1, Cholesterol 236.8, Sodium 276.6, Carbohydrate 36.8, Fiber 18.9, Sugar 16.7, Protein 58.5
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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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