Soutzoukakia Greek Smyrna Meatballs In Sauce Recipes

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.

SOUTZOUKAKIA (GREEK MEATBALLS IN TOMATO SAUCE)

Steps:

• For the meatballs, mix the ground beef, garlic, cumin, white wine, bread (squeeze out the wine and reserve to be used in the sauce) and egg.
• Season to taste with salt and pepper.
• Shape into approximately 30 sausage shaped patties, roll in flour and fry in oil until cooked through.
• Remove from pan, set aside on a plate covered with paper towels.
• For the sauce, bring the tomatoes stock and butter to a boil.
• Add the wine and the seasoning and simmer until sauce beginns to thicken.
• When the sauce starts to thicken, add the soutzoukakias and simmer for a further ten minutes.

SOUTZOUKAKIA (GREEK MEATBALLS IN A TOMATO SAUCE)

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.