Souzoukakia (Σουτζουκάκια): These Greek oblong-shaped meatballs made with cumin, then simmered in a rich tomato sauce, originated in Smyrna at the beginning of the 20th century.
This recipe is simple and can be served with rice, pasta, fried or tiganites patates (fried potatoes).
Ingredients
Sauce
125g of butter
1x 410g tin peeled tomatoes, chopped
3-4 tablespoons of tomato puree
salt and pepper
Meatballs
1kg lean minced beef
2 large cloves garlic, crushed
1/2 teaspoon finely crushed cumin
1 cup of dry red wine
4 eggs
salt and pepper
1 cup of fresh breadcrumbs
flour (for coating)
500g of butter
Method for Souzoukakia
Sauce
In a frying pan, melt the butter until foaming, add tomatoes, the tomato puree, salt and pepper.
Cook for 30 minutes, stirring occasionally and adding a little water when necessary. This should make a thick, rich tomato sauce.
Meatballs
Place mince, garlic and cumin in a large bowl and mix well.
Add wine and mix. Then add the eggs and mix again. Add salt and pepper.
Add the breadcrumbs, working them evenly through the mixture. It should be soft and moist but firm enough to form into 5cm sausage shapes. If too soft, add more breadcrumbs, if too dry, add a little water.
Form into sausage shapes and roll in flour.
In a frying pan, melt 125g of butter.
Fry meatballs until light brown, turning them once. As they are cooked, place into a saucepan. Add more butter to the frying pan when necessary.
Pour sauce onto meatballs in a saucepan and add enough boiling water to barely cover them. Bring to a boil, cover and simmer for 20 minutes, adding salt and pepper according to taste.