Soutzoukakia Smyrneika


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These Greek oblong shaped meatballs made with cumin and cinnamon, then simmered in a rich tomato sauce, originated in Smyrna at the beginning of the 20th century.

This recipe is simple and based on the traditional way of making delicious Soutzoukakia, which can be served with rice, pasta, fried or tiganites patates (fried potatoes).

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 added flavour.

Ingredients  →

For mince

– 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

For sauce

– 6 x large ripe tomatoes, pureed
– 4 x tablespoons olive oil
– 1 x cup water
– pinch of sugar
– salt and pepper to taste

Method →

– 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 well combined.
– Cover with cling wrap and place in fridge for 20 minutes.
– In the meantime add tomatoes, oil, water, sugar, salt and pepper in a large saucepan and bring to a boil. Turn heat down to low and allow to simmer for about 30 minutes, or until sauce thickens.
– When ready, use about 1 tablespoon of mince mixture and shape into oblong patties and set aside.
– Heat frying pan with olive oil and cook the Soutzoukakia on medium heat until they are browned on all sides, about 7 minutes.
– Place Soutzoukakia straight into the sauce and allow to simmer on low heat for an extra 20 minutes.

*Recipe and image from flavoursandflair.com (Copyright) 


GCT Team

This article was researched and written by a GCT team member.

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