Authentic Greek Soutzoukakia recipe: Perfectly spiced meatballs in tomato sauce
Also known as Smyrna meatballs, this recipe is perfect for a winter night dinner
| PREP TIME | 45 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 |
Meatballs:
500 gms grounded beef
50 ml olive oil
2 garlic cloves
200 gms white sandwich bread
100 ml full fat milk
1 whole egg
10 gms salt
5 gms cumin powder
5 gms black pepper
20 gms fresh mint
100 gms all-purpose flour
50 ml olive oil
Tomato sauce:
1 medium white onion
5 gms tomato paste
500 gms canned tomatoes
250 ml water
2 bay leaves
10 gms sugar
2 cinnamon sticks
To garnish
Greek yoghurt
Olive oil
Chop some white onions and add, along with some extra virgin oil, to a pan over a medium flame. Sauté them until they turn golden. Add sugar to caramelise the onions. Now, pour in some water and add chopped tomatoes. Let it boil. Add cinnamon stick and bay leaf as well and let it reduce. Once done, keep it aside.
Next, take some white bread and blend it in a mixer. Then transfer it to a mixing bowl. Add minced beef. Blend garlic, mint leaves, and olive oil and pour it into the mixing bowl. Add milk, salt, pepper, cumin powder, and a whole egg. Mix until everything is combined.
Make narrow long meatballs and dust them with some flour. The best results for mixing are always achieved by using your hands.
Heat oil in a pan over a medium flame and add the meatballs one by one. Deep fry them until they turn golden.
Finally, add the deep-fried meatballs to the tomato sauce. Cook slowly for 5 minutes, stirring and ensure they do not stick.
Serve with basmati rice or mashed potato puree. With its rich sauce, it can be served as a main dish or as a starter for a dinner party.
For garnishing, drizzle some Greek yoghurt and olive oil.
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