Friday, November 12, 2010

Soutzoukakia (Meatballs in tomato sauce) by Granny Despina

Preparation time: 30 minutes

Frying time: 30 minutes

Cooking time: 30 minutes


1 kilo
minced beef
2 cloves of minced garlic

1 large finely chopped white onion (blended if possible together with the garlic)
1/2 cup bread crumbs
1 egg
2 table spoons ground cumin
1/2 cup finely chopped parsley

1 tea spoon dried Basil
1 tea spoon Baking Powder
1 tea spoon Cinnamon Powder
1 cup of virgin olive oil for frying
salt and pepper

For the Sauce:

1 big white onion grated
4 cloves of garlic minced
4 cups of blented tomato
2 table spoons ground cumin
1/2 cup dry red wine
1/4 cup virgin olive oil
1 big cinnamon stick 

1 bay leaf
salt and pepper

1. In a large bowl mix bread crumbs with the minced beef and the rest of the ingredients. Knead the mixture with your hands to blend well and let it rest in the fridge for an hour. 

2. Mould the mixture into little oblong shapes, dredge lightly in some flour and fry them off in hot olive oil. When cooked set aside in a dish that was layered with kitchen paper to absorve excess oil and reserve.

3. When all the soutzoukakia are fried and set asite then in another casserole, add the olive oil and when warm add along the onions and garlic and saute for a while until the onions have softened or golden brown. Reduce the fire and add the red dry wine and poor in the blended tomatoes, cinnamon stick, bay leaf the ground cumin and when the sauce starts boiling reduce fire to medium and simmer until the tomatoe sauce has thickened.

4. When thickened add the soutzoukakia into the tomatoe sauce and carefully with a wooden spoon arrange them in the casserole so that all meat balls are coated in the sauce and turn off the fire.

5. They can be served with mushed potatoes or rice and Greek salad or boiled vegetables.

Kali sas oreksi!!!!!!!!!!!!!

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