Soutzoukakia Greek Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
225g ground beef
02 -
225g ground pork
03 -
150g white bread slices (2-3 slices)
04 -
60ml whole milk
05 -
30ml red wine
06 -
45ml extra-virgin olive oil
07 -
1 large egg
08 -
2 garlic cloves, minced
09 -
1 teaspoon ground cumin
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon ground black pepper
12 -
2 tablespoons minced fresh parsley
13 -
60g plain flour, for coating
14 -
120ml neutral oil (sunflower, light olive, vegetable), for frying
→ Tomato-Based Sauce
15 -
400g canned diced tomatoes
16 -
15g tomato paste
17 -
1 medium red onion, diced
18 -
240ml beef stock
19 -
120ml red wine
20 -
2 garlic cloves, minced
21 -
1 teaspoon ground cumin
22 -
1 teaspoon granulated sugar
23 -
1 bay leaf
24 -
1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
25 -
1 teaspoon kosher salt
26 -
1/2 teaspoon ground black pepper
27 -
45ml olive oil
28 -
Fresh parsley, for garnish
# Instructions:
01 -
Process white bread slices in a food processor using pulse function until fine breadcrumbs form.
02 -
In a large bowl, combine the fresh breadcrumbs with salt, black pepper, cumin, and minced parsley.
03 -
Pour in the red wine, milk, and extra-virgin olive oil to the breadcrumb mixture.
04 -
Add ground beef, ground pork, and beaten egg to the bowl.
05 -
Mix thoroughly using a wooden spoon or hands until a homogeneous texture is achieved. Knead for approximately 2 minutes.
06 -
Divide meat mixture into 12 equal portions and form each into oblong-shaped meatballs.
07 -
Roll each meatball in plain flour until lightly coated on all sides.
08 -
Heat neutral oil in a large frying pan over medium-high heat until shimmering. Cook meatballs until golden brown on all sides, about 7-8 minutes, turning occasionally.
09 -
Transfer the fried meatballs to paper towels to drain excess oil.
10 -
In a large frying pan over medium-high heat, heat olive oil and sauté diced red onion with salt for 3-4 minutes.
11 -
Reduce heat to medium. Add minced garlic, tomato paste, black pepper, cumin, and sugar. Sauté for 1 minute until fragrant.
12 -
Add diced tomatoes, red wine, beef stock, cinnamon stick, and bay leaf to the pan.
13 -
Add the fried meatballs to the sauce, cover the pan, and simmer for 12-15 minutes, turning meatballs halfway through, until fully cooked and sauce has thickened.
14 -
Plate the soutzoukakia with your choice of side dish, such as white rice, and garnish with fresh parsley.
# Notes:
01 -
Traditional Greek soutzoukakia features oblong-shaped meatballs in a rich, aromatic tomato sauce with distinctive cumin and cinnamon flavors.