Lazy Mans Soutzoukakia A Greek Style Bolognese Recipes

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GREEK BAKED MEATBALLS: SOUTZOUKAKIA



Greek Baked Meatballs: Soutzoukakia image

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

2 slice whole wheat bread (toast-size), toasted to a medium-brown (or use Gluten Free bread if you need)
1/4 to 1/3 cup 60 ml milk or water
1.5 lb/680.389 g lean ground beef
1 small yellow onion, chopped
3 garlic cloves, minced
2 medium eggs
1 tsp/2.36 g ground cumin
1/2 tsp/1.3 g ground cinnamon
1/2 tsp/0.6 g dried oregano
1/2 cup/17 g chopped fresh parsley
Salt and pepper
Drizzle Early Harvest Greek extra virgin olive oil
Early Harvest Greek extra virgin olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup/118.294 ml dry red wine
30 oz/850.486 g canned tomato sauce (that's 2 15-oz cans of sauce)
1 bay leaf
3/4 tsp/1.77 g ground cumin
1/2 tsp/1.3 g cinnamon
1/2 tsp 2 g sugar
Salt and Pepper

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 SMYRNA MEATBALLS IN SAUCE



Soutzoukakia - Greek Smyrna Meatballs in Sauce image

I found a couple of recipes for this Greek dish and liked several things about both recipes, so I used the one with less ingredients and added some ingredients from the other recipe to increase the flavor.

Provided by diner524

Categories     Meatballs

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 cup white wine
2 slices white bread, crusts removed
2 garlic cloves, crushed
1 small onion, minced
2 teaspoons salt
1/2 teaspoon white pepper
1 teaspoon cumin, ground
1/2 teaspoon dried greek oregano
1 egg, slightly beaten
1 1/4 lbs ground beef
1/4 cup olive oil (for frying)
1 medium onion, diced
4 garlic cloves, minced
24 ounces crushed tomatoes
1/4 cup white wine
2 tablespoons butter
1 teaspoon sugar

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.

Nutrition Facts : Calories 648.9, Fat 42.8, SaturatedFat 14.4, Cholesterol 158.2, Sodium 1619.1, Carbohydrate 27.3, Fiber 4.6, Sugar 4, Protein 32.7

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