Soutzoukakia (Greek Meatballs in a Tomato Sauce)

evelyn/athens's Note:

Lovely, delicately seasoned meatballs in a tomato sauce done in the style of the Greeks from Smyrna. This is a warming, hearty dish, great year round, but especially in winter.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 slices thick dense bread (crusts removed)
• 1/2 cup dry red wine
• 1 lb ground lean meat (beef or veal)
• 1/2 cup finely chopped onion
• 2 garlic cloves, crushed
• 1 egg
• 2 tablespoons chopped parsley
• 2 tablespoons grated kefalograviera cheese (parmesan makes an excellent substitute) or 2 tablespoons mizithra cheese (parmesan makes an excellent substitute)
• 1/2 teaspoon oregano
• 1/2 teaspoon ground cumin
• salt and pepper
• flour (for dredging)
• 2 tablespoons olive oil

Sauce

• 2 lbs fresh tomatoes
• 1 tablespoon vinegar
• 1 garlic clove, chopped
• 1 bay leaf
• 3/4 teaspoon sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Directions:

1. Soak the bread in the wine for about 5 minutes, or until thoroughly softened.
2. Then, squeeze out and reserve the excess wine.
3. In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste.
4. Mix the ingredients until thoroughly blended.
5. Cover and chill for 1 to 2 hours.
6. Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball).
7. Dredge them in flour.
8. Heat olive oil in a large frying pan.
9. Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good).
10. Remove from the pan using a slotted spoon and set aside.
11. Strain the oil you fried the meatballs in through a fine sieve into a cooking pan.
12. Add all the sauce ingredients, and the reserved wine.
13. Bring to a boil and simmer until the sauce is thick.
14. Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.
15. Serve hot with rice, french fries, or mashed potatoes.

Reviews

[Anna T]

I really liked the flavor the wine gave to the meat. It was delicious even though I forgot the cheese. For the sauce however, I used a few cans of diced tomatoes and a can of tomato sauce. I also added a little more cinnamon and simmered it uncovered for a longer time in order for the sauce to thicken. I served it over noodles with additional parmesano regianno cheese. YUM!

[Arichka]

I made my meatballs using ground beef,parmesan and crushed tomatoes for the sause. Meatballs are very delicate and difficult to turn when frying ,they are easily fall apart. I made these meatballs in hope they would taste like the ones we had in Athens 2 weeks ago but they didn't. They were not bad but just did not taste autentically Greek.

[Irmgard]

These are delicious! I served them first time around with oven fries and the leftovers were warmed up later in the week to serve over spaghetti. A very versatile recipe!