Soutzoukakia Recipe


• 2 slices thick, dense Bread (crusts removed) • ½ cup dry Red Wine • 1 lb ground lean Meat (beef or veal) • ½ cup finely chopped Onion • 2 Garlic Cloves (crushed) • 1 Egg • 2 tbsp chopped Parsley • 2 tbsp grated Kefalograviera/Parmesan Cheese • ½ tsp Oregano • ½ tsp ground Cumin • Salt and Pepper (to taste) • Flour (for coating) • 2 tbsp Olive Oil

For the Sauce: • 2 lbs fresh Tomatoes • 1 tbsp Vinegar • 1 Garlic Clove (chopped) • 1 Bay Leaf • Ύ tsp Sugar • ½ tsp ground Cinnamon • Ό tsp ground Cloves


Soak bread in wine. Squeeze out the bread and reserve the wine.
Combine the soaked bread with ground meat.
Mix onion, garlic, egg, parsley, cheese, oregano, cumin, salt, and pepper. Blend thoroughly.
Cover and refrigerate for 2 hours.
Divide and shape the mixture into oval shaped balls.
Coat the balls in flour.
Heat olive oil in a non-sticky mpan and fry the balls on medium-low heat until golden brown on all sides. Remove and set aside.
Add all the contents for preparing the sauce in the same oil along with the reserved wine.
Simmer on low heat until the sauce turns thick.
Toss in the fried balls, cover and simmer for another 10 minutes.
Remove from heat and serve with steamed rice.


Post a Comment