Soutzoukakia Greek Meatballs Sauce (Print Version)
# Ingredients:
→ Meatball Mixture
01 -
225 grams ground beef
02 -
225 grams ground pork
03 -
150 grams white bread slices
04 -
60 millilitres whole milk
05 -
30 millilitres red wine
06 -
45 millilitres extra-virgin olive oil
07 -
1 egg
08 -
2 garlic cloves, minced
09 -
1 teaspoon ground cumin
10 -
1 teaspoon kosher salt
11 -
0.5 teaspoon ground black pepper
12 -
2 tablespoons fresh parsley, minced
→ For Frying
13 -
60 grams plain or all-purpose flour
14 -
120 millilitres sunflower oil or other neutral oil
→ Tomato-Based Sauce
15 -
400 grams canned diced tomatoes
16 -
1 tablespoon tomato paste
17 -
1 medium red onion, diced
18 -
240 millilitres beef stock
19 -
120 millilitres red wine
20 -
2 garlic cloves, minced
21 -
1 teaspoon ground cumin
22 -
1 teaspoon white granulated sugar
23 -
1 bay leaf
24 -
1 cinnamon stick or 0.5 teaspoon ground cinnamon
25 -
1 teaspoon kosher salt
26 -
0.5 teaspoon ground black pepper
27 -
45 millilitres olive oil
→ For Garnish
28 -
Fresh parsley, chopped
# Instructions:
01 -
Process white bread slices in a food processor using the pulse function to create fresh breadcrumbs.
02 -
In a large mixing bowl, combine breadcrumbs, kosher salt, ground black pepper, ground cumin, minced parsley, red wine, milk, and olive oil. Add ground beef, ground pork, and beaten egg, then mix thoroughly.
03 -
Using hands or a large spoon, knead the mixture until a uniform texture is achieved.
04 -
Divide the mixture into 12 portions and form each into an oblong-shaped meatball.
05 -
Roll each formed meatball in flour, ensuring all sides are lightly coated.
06 -
Heat frying oil in a large frying pan over medium-high heat until shimmering. Fry the meatballs until golden and browned on all sides, approximately 7–8 minutes.
07 -
Remove fried meatballs and place them on a paper towel to drain excess oil.
08 -
In a clean frying pan over medium-high heat, heat olive oil and sauté diced red onion with kosher salt for 3–4 minutes until soft.
09 -
Lower the heat to medium. Add minced garlic, tomato paste, ground black pepper, ground cumin, and sugar. Stir and sauté for 1 minute.
10 -
Add canned diced tomatoes, red wine, beef stock, cinnamon stick, and bay leaf. Stir to combine.
11 -
Return the fried meatballs to the pan. Cover and simmer, turning meatballs halfway through, for 12–15 minutes until fully cooked and sauce has thickened.
12 -
Serve hot with chopped fresh parsley on top. Pair with side dish of choice, such as steamed rice.
# Notes:
01 -
For best texture, use day-old bread for breadcrumbs and avoid overmixing the meat to ensure tenderness.