Soutzoukakia
Ingredients
- For the soutzoukakia:
- 500 grams of minced beef
- 3 thick slices of bread, crusts removed
- 2 garlic cloves minced
- 1 egg
- a good handful of chopped parsley or mint
- 3/4 teaspoon of ground cumin
- pinch of chili flakes
- 50 ml extra virgin olive oil
- 100 ml milk
- 20 ml ouzo or vodka
- salt and pepper
- For the tomato sauce:
- Two tablespoons of olive oil
- 1 tablespoon tomato puree
- 1 small onion, finely chopped
- 1 can of chopped tomatoes
- 1 clove of garlic, finely chopped
- 1 teaspoon of ground cinnamon
- 250 ml water
- 1 chicken stock cube
- salt and pepper
Method
- For the tomato sauce. Heat oil on a medium heat in a large pot and add the chopped onions and garlic. Allow them to cook for about 5 mins until they become translucent.
- Add the tomato puree and cook for 1-2 minutes.
- Add tomatoes, cinnamon, water, chicken cube and salt and pepper. Bring to the boil, lower heat and and allow the sauce to thicken for about 25 mins.
- Allow sauce to cool to let flavours infuse.
- Place bread in processor and process into small chunks. Add bread to the remaining ingredients in a large bowl.
- Mix well until combined.
- Cover and chill in fridge for one hour.
- Remove mixture from fridge and and make 12-15 oblong shapes. Place meatballs on baking paper as you prepare them.
- Heat a griddle pan brushed with olive oil and cook the soutzoukakia for five minutes until they are browned on all sides.
- Re-heat your sauce and add the meatballs.
- Cook the soutzoukakia for 10 mins.