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Authentic Greek Soutzoukakia: Juicy Meatballs in Rich Tomato Sauce

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Ingredients

Adjust Servings:
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

Nutritional information

306
Calories
85 g
Calories From Fat
9.4 g
Total Fat
1.7 g
Saturated Fat
46.5 mg
Cholesterol
290.1 mg
Sodium
41.9 g
Carbs
4.6 g
Dietary Fiber
9.2 g
Sugars
10 g
Protein
355g
Serving Size

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Authentic Greek Soutzoukakia: Juicy Meatballs in Rich Tomato Sauce

Features:
    Cuisine:

    The wine flavor came through, but I made the mistake of serving with two acidic dishes so not a good pairing with lemon rice and tabbouleh. But the tomato dish here came out great.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , The wine flavor came through, but I made the mistake of serving with two acidic dishes so not a good pairing with lemon rice and tabbouleh But the tomato dish here came out great , This was good, but not great I tried it after another sites (MyGreekDish) and theirs was better Part of it was that the cinnamon was in the meatball, and the onion was in the sauce (which is the opposite of this) I have been realizing that I do not like fresh onion in meatballs, so that may be part of it


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    Steps

    1
    Done

    Soak the Bread in the Wine For About 5 Minutes, or Until Thoroughly Softened.

    2
    Done

    Then, Squeeze Out and Reserve the Excess Wine.

    3
    Done

    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.

    4
    Done

    Mix the Ingredients Until Thoroughly Blended.

    5
    Done

    Cover and Chill For 1 to 2 Hours.

    6
    Done

    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).

    7
    Done

    Dredge Them in Flour.

    8
    Done

    Heat Olive Oil in a Large Frying Pan.

    9
    Done

    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).

    10
    Done

    Remove from the Pan Using a Slotted Spoon and Set Aside.

    11
    Done

    Strain the Oil You Fried the Meatballs in Through a Fine Sieve Into a Cooking Pan.

    12
    Done

    Add All the Sauce Ingredients, and the Reserved Wine.

    13
    Done

    Bring to a Boil and Simmer Until the Sauce Is Thick.

    14
    Done

    Drop in the Meatballs, Stir to Cover All Over With the Sauce, and Simmer Covered For 15 Minutes.

    15
    Done

    Serve Hot With Rice, French Fries, or Mashed Potatoes.

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    Emily Johnson

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