These Greek oblong-shaped meatballs, made with cumin and cinnamon and simmered in a rich tomato sauce, originated in Smyrna at the beginning of the 20th century.<\/h2>\nSoutzoukakia Smyrneika<\/figcaption><\/figure>\n
This\u00a0recipe is simple and based on the traditional\u00a0way of making delicious Soutzoukakia, which can be served with rice, pasta, fried or tiganites patates (fried potatoes).<\/p>\n
Modern twists feature cheese and other herbs inside the meat; however, this recipe only garnishes with parsley and Kefalograviera (Greek cheese), which you can add inside the mince if you prefer the added flavour.<\/p>\n
Ingredients \u00a0\u2192<\/strong><\/em><\/p>\n
For mince<\/strong><\/p>\n
– 1 x kg ground beef mince – 6 x cloves garlic, grated – 4 x slices Vienna bread – 1 x egg – 4 x tablespoons red wine – 1 x cup water – 1 x tablespoon cumin – 1\/2 x teaspoon cinnamon – salt and pepper to taste – 4 x tablespoons olive oil, extra for frying<\/p>\n
For sauce<\/strong><\/p>\n
– 6 x large ripe tomatoes, pureed – 4 x tablespoons olive oil – 1 x cup water – pinch of sugar – salt and pepper to taste<\/p>\n
Method\u00a0\u2192<\/strong><\/em><\/p>\n
– Dip bread into water and red wine, and using your hands, squeeze juices out. – Place bread, mince, garlic, egg, cumin, cinnamon, salt, pepper and olive oil in a bowl and mix well until all ingredients are combined. – Cover with cling wrap and place in the fridge for 20 minutes. In the meantime, add tomatoes, oil, water, sugar, salt, and pepper to a large saucepan and bring to a boil. Turn the heat down to low and simmer for about 30 minutes or until the sauce thickens. – When ready, use about one tablespoon of mince mixture, shape into oblong patties and set aside. – Heat a frying pan with olive oil and cook the Soutzoukakia on medium heat until they are browned on all sides, about 7 minutes. – Place Soutzoukakia into the sauce and simmer on low heat for 20 minutes.<\/p>\n
*Recipe and image from flavours and flair<\/strong><\/em> \u00a0<\/strong><\/p>\n
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