Soutzoukakia
(Smyrna Meatballs over Rice)
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  • ~ Ingredients:
  •  
  • ~ 1 kilo of minced meat
  • ~ 1 cup of breadcrumbs
  • ~ 1/4 cup of olive oil
  • ~ 1/4 cup of white dry wine
  • ~ 4-5 cloves of garlic finely chopped
  • ~ 1/4 bunch of parsley finely chopped
  • ~ 1 medium onion finely chopped
  • ~ 1 tsp of cumin seeds
  • ~ 1 egg lightly beaten
  • ~ Flour
  • ~ Salt and pepper to taste
  
  • ~ Sauce Ingredients:
  •  
  • ~ 3 cups of water
  • ~ 1 1/2 cup of ripped mashed tomatoes
  • ~ 1 tbsp of tomato paste (if needed)
  • ~ 1 tsp of butter
  • ~ 1/4 tsp of cinnamon powder
  • ~ 2 Bay leaves
  • ~ Salt and pepper to taste
  
   

 

~ The ingredients mentioned above are for a large amount of Soutzoukakia.
~ The ingredients are for about 36-40 pieces, depending of how big or small you make them.
~ Adjust ingredients according to the amount you would like to make.
 
~ Place in a large enough bowl the minced meat, breadcrumbs, wine, garlic, parsley, onion, cumin seeds, egg, salt and pepper to taste.
~ kneed well for all ingredients to mix.
~ Using your hands mould the mixture into small long rolls.
~ Place enough flour in a plate and roll the meatballs in it to get coated.
~ Heat up the olive oil in a pan and fry the meatballs allover for about 15 minutes.
~ Meanwhile prepare the sauce.
~ On a low heat, bring to boil all sauce ingredients.
~ Before the sauce thickens, place the fried Soutzoukakia in it and simmer for about 15 minutes, or until sauce thickens.
 
~ Soutzoukakia should be served hot over a bed of rice.
~ Soutzoukakia can also be served as an appetizer with a glass of a nice Greek Red Dry Wine, Greek Tsipouro or Ouzo.
~Good luck and Bon Appétit.