In the heart of Greek cuisine lies a dish that effortlessly marries robust flavors with the comforting embrace of home-cooked meals – Soutzoukakia. This delectable delight, consisting of succulent meatballs bathed in a rich tomato sauce, is a testament to the warmth and generosity of Greek cooking. Through this blog post, let’s embark on a culinary journey to explore the recipe for Soutzoukakia, a dish that promises to transport your senses to the sun-drenched landscapes of Greece.
Ingredients:
For the Soutzoukakia:
- 800g (28 ounces) ground beef
- 4 cloves of garlic, minced
- 2 eggs
- 2 teaspoons of ground cumin (adjust to 3–4 teaspoons for a stronger flavor)
- 1/2 teaspoon of cinnamon
- 1/4 cup of olive oil
- 5 slices of stale bread, soaked in red wine and squeezed dry, or 1 cup of breadcrumbs
- Salt and freshly ground pepper to taste
For the Tomato Sauce:
- 3 cups tomato juice (passata) or tinned chopped tomatoes (800g or 28 oz)
- 1 onion, grated
- 1 cup red wine
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- Olive oil for cooking
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
- 2 teaspoons cumin
- 1 bay leaf
Directions:
Prep the Meatballs:
- Begin by kneading all the meatball ingredients together in a large bowl. This is where the flavors start to meld together, creating the base for our Soutzoukakia.
- Chill the mixture in the fridge for about 1 hour to allow the flavors to infuse and the mixture to firm up, making it easier to shape.
Shape:
- After chilling, form the mixture into oblong shapes, weighing approximately 70g/2.4oz each. You have the choice of baking these at 200C/390F until they turn a beautiful golden brown, or gently frying them to achieve a crispy exterior. Both methods are equally delicious and bring out the richness of the meatballs.
Tomato Sauce:
- For the sauce, start by sautéing the onion in olive oil until it becomes translucent and soft. This creates a fragrant base for the sauce.
- Stir in the tomato paste, cumin, salt, and pepper; cook for 2 minutes to allow the spices to release their aromas.
- Add the minced garlic and let it cook for another 3-4 minutes, being careful not to let it burn.
- Pour in the red wine, tomato juice or chopped tomatoes, sugar, and add the bay leaf. Simmer this mixture until it thickens into a luscious tomato sauce.
Combine:
- Place the cooked meatballs into the sauce, gently spooning the sauce over them to ensure they’re fully coated.
- Simmer on low heat for 30 minutes, allowing the meatballs to soak up the flavors of the sauce. Season to taste.
Serve hot with rice or mashed potatoes, and you have a heartwarming meal that’s perfect for family dinners or when you need a comforting touch to your dining table.
Preparation Time: 70 minutes Cooking Time: 20 minutes Total Time: 1 hour and 30 minutes Calories: 433 kcal per serving Servings: 6
Soutzoukakia is more than just a meal; it’s a celebration of Greek culinary tradition, a dish that encapsulates the essence of comfort food with its tender meatballs and savory tomato sauce. Infused with the aromatic presence of cumin and a hint of cinnamon, each bite takes you on a flavorful journey that’s both exotic and familiar.
Whether it’s a chilly evening that calls for a warm dish or a family gathering that seeks a taste of authentic Greek cuisine, Soutzoukakia is a choice that promises satisfaction and a delightful culinary experience. So, gather your ingredients, and let the magic of Greek cooking fill your kitchen with aromas that speak of love, tradition, and the simple joy of a meal well-made.
Soutzoukakia
Ingredients:
For the Soutzoukakia:
800g ground beef (28 ounces)
4 cloves of garlic, minced
2 eggs
2 teaspoon of ground cumin (3–4 teaspoons for a stronger flavor)
1/2 teaspoon of cinnamon
1/4 cup of olive oil
5 slices of stale bread soaked in red wine and squeezed dry or 1 cup of breadcrumbs
Salt and freshly ground pepper
For the Tomato Sauce:
3 cups tomato juice (passata) or tinned chopped tomatoes (800g or 28 oz)
1 onion, grated
1 cup red wine
2 garlic cloves, minced
1 tbsp tomato paste
Olive oil
1 tsp sugar
Salt and freshly ground black pepper
2 tsps cumin
1 bay leaf
Directions:
Prep the Meatballs: Knead all meatball ingredients together. Chill in the fridge for 1 hour.
Shape: Form into oblong shapes, about 70g/2.4oz each. Bake at 200C/390F until golden, or fry gently.
Tomato Sauce: Sauté onion in olive oil until translucent. Add tomato paste, cumin, salt, and pepper; cook for 2 minutes. Add garlic, cook for 3-4 minutes. Add wine, tomato juice/chopped tomatoes, sugar, and bay leaf. Simmer until thickened.
Combine: Place meatballs in sauce. Simmer on low for 30 minutes. Season to taste.
Serve hot with rice or mashed potatoes.
Prep Time: 70 min | Cooking Time: 20 min | Total Time: 1h 30m | Kcal: 433 | Servings: 6