Foodbook #814 Greek meatballs - Soutzoukakia


Good morning my friends, spicy red soutzoukakia for today . Really delicious . Wanna try this??? Let me help you


ground beef: 600 gr.

minced lamb: 250 gr.

onion: 1 medium, grated on a grater

garlic: 3 cloves, beaten in a mortar with salt

egg: 1 beaten

stale bread: 2 slices (crumb), soaked in water and squeezed

parsley: 2 tablespoons, finely chopped

salt: as much as you want

white pepper: freshly ground

cumin: 1 teaspoon chopped

olive oil: 1/2 cup of tea for frying

flour: for frying

For the sauce:

tomato tomato juice: 500 gr., concentrated

olive oil: 1/2 cup of tea

onion: 1 large, grated on a grater

garlic: 2 cloves, finely chopped



In a large bowl, knead all the ingredients for the soutzoukaki -except olive oil and flour- and leave the mixture in the fridge for 2 hours to mix the aromas of the ingredients. Then shape the soutzoukaki and lightly flour them. Fry them in hot oil and let them drain well on absorbent paper while you prepare the sauce.
For the tomato sauce, steam the onion in 1 cup of water until soft. When the water has evaporated, add the oil and garlic and sauté lightly. Add the herbs, tomato juice, allspice, a little sugar and a little hot water.
When the sauce boils, lower the heat and add the soutzoukaki one by one, making sure the tomato sauce covers them. Bring to the boil until the sauce thickens and the liquids evaporate. Serve the soutzoukaki with mashed potatoes, rice or french fries

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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