Soutzoukakia – Greek meatballs in rich tomato sauce
User Reviews
4.7
14 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
662 kcal
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Course
Main Course
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Cuisine
Greek
Soutzoukakia – Greek meatballs in rich tomato sauce
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Soutzoukakia: delicious beef meatballs in rich tomato sauce spiced with cumin and cinnamon. Perfect for sharing as meze or as a main meal.
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Ingredients
- 450 g minced beef 1 lb
- 100 g bread cubed, stale, 3 1/2 oz
- 120 ml red wine ½ cup
- 1 egg large
- 2 shallot peeled and finely diced
- 2 garlic minced, large cloves
- 1/2 tsp cumin ground
- 1/2 onion granules optional
- 1/2 tsp salt
- 1/2 tsp oregano dried
- 1/2 tsp thyme dried
- 3 tbsp flour
- 3 tbsp olive oil light, for frying
- thyme fresh, to garnish
For the tomato sauc
- 3 tbsp olive oil light
- 1 red onion peeled and finely diced
- 2 cloves garlic minced
- red wine see method
- 400 g tomatoes in tomato sauce 14oz canned
- 80 ml water 1/3 cup
- 1 tbsp sugar
- 1 tsp red wine vinegar
- 2 cinnamon stick
- 1 tsp cumin ground
- salt freshly ground
- black pepper freshly ground
Instructions
- Soak the bread cubes in the wine. Leave to stand for a few minutes then squeeze dry and put the bread in a large bowl, reserving the wine to use in the sauce.
- Add the mince, egg, shallots, garlic, cumin, onion granules, salt and herbs in the bowl with the bread and mix together thoroughly.
- Form the meatballs with slightly wet hands – about the size of a walnut. You can form them into little balls or rugby ball shapes.
- Put the flour on a large plate and roll the meatbals in it to coat. Roll them in your hands again to remove excess flour.
- Heat the oil in a large frying pan and then fry the meatballs, in batches in necessary, until browned on all sides. Use two tablespoons to gently flip the meatballs over – they can be a little delicate.
- Remove from the pan, set aside on a plate and clean the pan to use for the sauce.
- Heat the oil for the sauce and then cook the onion and garlic over low heat for 10 minutes.
- Add the cumin and cinnamon sticks.
- Add the reserved red wine and increase the heat until it is boiling.
- Blitz the tomatoes in a blender for a smoother sauce (or you can also use passata) and add to the pan together with the water, sugar and vinegar.
- Simmer for 15 minutes then add the meatballs to the sauce and simmer for a further 20-30 minutes until cooked through. Add a splash of water if the pan gets too dry.
- Serve garnished with fresh thyme, with steamed rice, mash or fries as a main or with pitta bread as a meze.
Nutrition Information
Show Details
Calories
662kcal
(33%)
Carbohydrates
32g
(11%)
Protein
26g
(52%)
Fat
46g
(71%)
Saturated Fat
12g
(60%)
Cholesterol
121mg
(40%)
Sodium
528mg
(22%)
Potassium
681mg
(14%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
175IU
(4%)
Vitamin C
13.3mg
(15%)
Calcium
130mg
(13%)
Iron
5.8mg
(32%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Calories | 662kcal | 33% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 46g | 71% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 121mg | 40% |
| Sodium | 528mg | 22% |
| Potassium | 681mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 130mg | 13% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
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