Soutzoukakia: Greek Baked Meatballs in tomato sauce

Soutzoukakia: Greek Baked Meatballs in tomato sauce

Soutzoukakia: Greek Baked Meatballs in tomato red sauce.


For the meatballs

- 2 slices whole wheat bread toasted to medium-brown

- 60ml milk/water

- 400g ground beef/lamb

- 1 small onion, chopped

- 3 garlic cloves, minced/finely chopped

- 2 medium eggs

- Chopped parsley

- 1tsp ground cumin

- 1 tsp oregano

- ½ tsp ground nutmeg

- Salt and pepper

- Drizzle of Greek Extra Virgin Olive Oil


For the red sauce

- Greek Extra Virgin Olive Oil

- 1 medium onion, chopped

- 2 garlic cloves, finely chopped/minced

- 110ml Red wine

- 1 bay leaf

- 1 tsp ground cumin

- ½ tsp ground nutmeg

- Salt and pepper



Place the toasted bread in a small bowl and cover with the milk or water to soak. When bread is well-soaked, squeeze the liquid out. 


Transfer the bread to a large mixing bowl. Add beef and remaining meatball ingredients and knead well until well-combined. Cover the meat mixture and rest in the fridge.


Preheat the oven to 180 degrees C. 


While the oven is heating, prepare the sauce. In a saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat until hot but not smoking. Add onions and cook for 3 minutes. Add garlic and cook for another minute, stirring regularly. Now add red wine and cook to reduce by about half, then add chopped tomatoes, bay leaf, and remaining sauce ingredients (keep some chopped parsley for topping). Bring to boil, then lower heat and simmer for 15minutes. 


Optional: You can lightly fry your meatballs on all sides for a minute before putting them in oven if you like the texture.


Place meatballs on a lightly oiled baking tray and top with the sauce. Cook for 40-45minutes.

Serve with rice and top with remaining parsley!

 

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