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
Preparation:
| • | 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. |
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