During the weekend I decided to cook one of my favourite dishes , soutzoukakia (meatballs) .Soutzoukakia is a Greek dish which origin comes from Smyrni and the secret ingredient that makes these meatballs (soutzoukakia) unique is cumin.
The recipe below I found it on http://www.mygreekdish.com.
For the meatballs (soutzoukakia)
800g ground beef (28 ounces)
4 cloves of garlic, minced
1 tablespoon of ground cumin
1/2 teaspoon of cinnamon
1/4 cup of olive oil
5 slices of stale bread soaked in red wine and squeezed dry or 1 cup of breadcrumbs
salt and freshly ground pepper
For the tomato sauce
3 cups tomato juice (passata)
1 onion, grated
1 cup red wine
2 garlic cloves, minced
1 tablespoon tomato paste
1 tsp sugarsalt and freshly ground black pepper
1 teaspoon cumin
1 bay leaf
To prepare the soutzoukakia, knead all ingredients together and leave the mixture in the refrigerator for 1 hour. Shape into oblong meatballs and shallow fry gently in oil till golden brown. Alternatively for a lighter dish, bake the soutzoukakia till golden brown.To prepare the tomato sauce for the soutzoukakia, sauté the onion in olive oil. Add the squashed garlic and fry for 3-4 minutes until the onions are tender. Add the wine, the tomato juice, sugar, cumin, tomato paste, the bay leaf and season with salt and freshly ground pepper. Bring to a boil and simmer, until the sauce starts to thicken.Add the fried/ baked soutzoukakia in the tomato sauce and stir gently, being careful not to brake them. Leave to simmer in low heat for 15 minutes, enabling the meatballs to absorb all the wonderful flavours from the tomato sauce.
Serve the soutzoukakia (baked meatballs) while still hot. Enjoy…
Soutzoukakia usually served with rice or potatoes but my family loves pasta so I chose pasta instead rice…