Traditional Soutzoukakia serves 4-5
Full of Mediterranean flavours cooked in a rich tomato salsa, perfect to serve with mash potato !
- 800g minced beef
- 4 cloves of garlic grated
- 2 eggs
- 1 teaspoon of ground cumin (if you are a fan of cumin, try 2-3 teaspoons!)
- 1/2 teaspoon of cinnamon
- 2 tbsps of olive oil
- 1 cup of fresh breadcrumbs
- 1 cup of finely chopped flat leaf parsley
- salt and freshly ground pepper
For the tomato sauce
- 2 beef tomatoes skinned and grated
- 1 onion finely chopped
- 1 glass dry red wine
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- olive oil
- 1 tsp sugar
- salt and freshly ground black pepper
- 1 teaspoon cumin
- To prepare the soutzoukakia, knead all ingredients together and leave the mixture in the fridge for 1 hour. Shape into oblong meatballs and shallow fry gently in oil till golden brown. Alternatively for a lighter dish, bake the soutzoukakia till golden brown.
- To prepare the tomato sauce for the soutzoukakia, sauté the onion in olive oil. Add the garlic and fry for 3-4 minutes until the onions are tender. Add the wine, the grated toman, tomato paste, the bay leaf and season with salt and freshly ground pepper. Bring to a boil and simmer, until the sauce starts to thicken.
- Add the fried/ baked / grilled soutzoukakia in the tomato sauce and stir gently, being careful not to brake them. Leave to simmer in low heat for 15 minutes, enabling the meatballs to absorb all the wonderful flavours from the tomato salsa
- Serve the soutzoukakia while still hot with mashed potatoes and steamed mange tout or green beans or broccoli and lots of tomato sauce. Enjoy!