Souzoukakia – Greek Meatballs in Tomato Sauce
For 4 servings. Serve with pilaf, mashed potatoes, potato salad or boiled pasta.
Ingredients
| 500 г | ground beef |
| 1 | slice of bread |
| 100 мл | red wine |
| 1 | egg |
| 1 голяма скилидка | garlic, pressed |
| 1/2 чаена лъжица | ground cumin |
| 1/4 чаена лъжица | cinnamon |
| 1/8 чаена лъжица | freshly grated nutmeg |
| — | salt and freshly ground black pepper |
| 3 супени лъжици | olive oil |
| 500 г | tomatoes, grated without skin (for the sauce) |
| 1 средно голяма глава | yellow onion, finely chopped |
| 2 големи скилидки | garlic, finely chopped |
| 1 малка пръчка | Ceylon cinnamon stick |
| — | red wine left over from soaking the bread |
| — | salt and freshly ground black pepper |
Instructions
For the meatballs: Soak the bread in the wine for 10 minutes. Put the ground beef in a bowl and add the soaked, well-squeezed bread; reserve the wine for the tomato sauce. Add all the remaining ingredients except the olive oil and knead very well. If possible, leave the mixture 30 minutes to 1 hour in the fridge so the aromas can combine. Form 12 meatballs from the mixture, about 50 g each, shaped elongated like a spindle – thicker in the middle and slightly thinner at the ends. Heat the olive oil in a large wide skillet. Fry the meatballs on all sides, 3-4 minutes total, adding them in two batches – first six, then the other six. Remove the finished ones to a warm plate and set aside.
For the tomato sauce: In the fat the meatballs were fried in, add the onion and sauté 3-4 minutes. Add the garlic and the cinnamon stick. Stir 20-30 seconds until fragrant, then pour in the red wine. Bring to a boil, then add the tomatoes. Season with salt and freshly ground black pepper. Bring to a boil and cook about 5 minutes. Add the fried meatballs to the sauce.
Finishing: At this point there are two ways to finish the dish. After adding the meatballs to the tomato sauce, either let them simmer in it over moderate heat for 20-25 minutes, or bake them in an oven preheated to 180ºC for 30-35 minutes. The oven must be preheated before the sauce and meatballs go in. If you choose the second method (shown in the photos), the dish can be finished in the oven in the same skillet it was started in, if the skillet has a metal handle (allowing it in the oven), or everything can be arranged in a suitable baking dish and baked in it.
Souzoukakia are served warm with pilaf, mashed potatoes, potato salad or boiled pasta. If desired, sprinkle with fresh parsley.