Soutzoukakia (Greek Meatballs)

• servings: 12 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1/2 lb ground beef (225 grams)

1/2 lb ground pork (225 grams)

2-3 white bread slices (150 grams)

1/4 cup whole milk

2 tbsp red wine

3 tbsp olive oil (extra-virgin)

1 egg

2 garlic cloves

1 tsp ground cumin

1 tsp kosher salt

1/2 tsp ground black pepper

handful of fresh parsley (2 tbsp when minced)

1/2 cup plain or all-purpose flour (for flouring the meatballs before frying)

1/2 cup sunflower or light olive oil (or another neutral-tasting oil like vegetable oil or canola oil for frying the meatballs)

1 can of diced tomatoes (14.1 oz or 400 grams)

1 tbsp tomato paste

1 medium red onion

1 cup beef stock

1/2 cup red wine

2 garlic cloves

1 tsp ground cumin

1 tsp white granulated sugar

1 bay leaf

1 cinnamon stick (or substitute 1/2 tsp of ground cinnamon)

1 tsp kosher salt

1/2 tsp ground black pepper

3 tbsp olive oil

handful fresh parsley (for garnishing the dish at the end)

Directions

Break up the 2-3 white bread slices in a food processor using the pulse of chop function to get fresh breadcrumbs (note 1).

In a large bowl, add the breadcrumbs from the previous step, one teaspoon of salt, half a teaspoon of black pepper, one teaspoon of ground cumin, and roughly two tablespoons of minced fresh parsley.

Add the two tablespoons of red wine, 1/4 cup of milk, and three tablespoons of extra-virgin olive oil.

Add the ground beef and ground pork as well as the beaten egg.

Mix everything well. You can use a large wooden spoon or your hands.

“Knead” the meat mixture for a couple of minutes with your hands until you get a homogeneous texture.

Divide the meat mixture into 12 and make 12 oblong-shaped meatballs.

Roll the meatballs through the plain (all-purpose) flour until they’re lightly floured all over.

In a large frying pan, over medium-high heat, add the frying oil. Any neutral-tasting oil with a high smoke point will work. I used sunflower oil in this recipe. Heat up the oil until shimmering. Add the meatballs and cook until golden, about 7-8 minutes, turning to make sure they’re browned on all sides.

Drain them on a paper towel.

To a large frying pan, over medium-high heat, add three tablespoons of light olive oil, one diced red onion, and one teaspoon of kosher salt. Sautee for 3-4 minutes.

Turn the heat down to medium, and add two minced garlic cloves, one tablespoon of tomato paste, half a teaspoon of ground black pepper, one teaspoon of ground cumin, and one teaspoon of white granulated sugar, and saute for 1 minute.

Add one can (of 14.1oz or 400 grams) of diced tomatoes, half a cup of red wine, 1 cup of beef stock (or one stock cube dissolved in 1 cup of water), one cinnamon stick, and a bayleaf.

Add the fried meatballs to the sauce and cover the pan.

Simmer for about 12-15 minutes (turning the meatballs halfway) until the meatballs are fully cooked and the sauce has thickened.

Serve with your choice of side dish (such as white rice) and top with fresh parsley.