About this recipe:
Soutzoukakia are a traditional Greek dish, they are little meatballs, shaped in an oval shape. They’re cooked in a rich, thick tomato sauce and are often served with rice, mash potatoes or fried potatoes. They are delicious and packed with Mediterranean flavours. This is the perfect recipe for a cold night. These little keftedakia are super hearty and are jam packed with flavour,
I doubled the following recipe and made dinner for the family and still had enough to make lunches for the week. This recipe yields around 15 – 20 soutzoukakia. In this recipe, I also mix beef and pork mince. If you prefer to use only use beef or pork, you can do so. That is the beauty about cooking, you can add and remove ingredients based on your liking.
- 50 ml olive oil
- 2 cloves of garlic
- 250 g ground beef
- 250 g ground pork
- 200 g sliced bread
- 100 ml milk
- 1 egg
- salt & pepper
- pinch of chili flakes
- 1 ½ tspground cumin
- 100 g flour for dredging
- 50 ml vegetable oil for frying
- 1 tbsp olive oil
- 1 medium onion
- 1 tbsp tomato paste
- 2 bay leaves
- 250 ml water
- 1 chicken bouillon cube
- 1 tin canned tomatoes
- ½ tsp sugar
- 1 cinnamon stick
For the meatballs
- In a food processor, blitz the olive oil and the garlic, until the garlic breaks down.
- Add the olive oil and garlic mixture into a large bowl, then add in the rest of the wet ingredients.
- Combine all the wet ingredients into the bowl and then break the bread into the mixture. Add the cumin, chilli flakes and the basil.
- Mash the mixture together with your hands, until the bread breaks up completely, adding a generous amount of salt and pepper.
- Add the ground beef and the ground pork. Mix again with your hands until all of the ingredients are completely combined.
- Once the mixture is done, it is time to start shaping. Shape the mixture in to long oval shapes, which is the traditional shape of these meatballs.
- In a tray, add a generous amount of flour. Then, add the meatballs and coat them into the flour.
- In a pan, add the vegetable oil and let it heat for 1 minute. Shake off excess flour and add the meatballs to the pan one at a time.
- Brown them on both sides for about 5 minutes total. When ready, remove them from the pan and place them on a plate lined with paper towels so they can be drained of any excess oil.
- Set the Soutzoukakia aside until needed.
For the sauce
- Place a pot over medium heat and add 1 tablespoon of olive oil. Next, coarsely dice the onion. Once the oil is hot sauté the onion with the sugar.
- Once the onion has caramelized, add the tomato paste and sauté for at least 1-2 minutes.
- Add the cinnamon, bay leaves, bouillon cube, tomato and water. Afterwards, stir and add the meatballs.
- Finally, lower the heat, cover the pot and simmer for 10 minutes, or until the sauce thickens and the meatballs are ready.
- Serve with basmati rice or mashed potato and finely chopped fresh basil.