GREEK BAKED MEATBALLS: SOUTZOUKAKIA
Perfectly tender baked meatballs, prepared Greek-style with onions, garlic, spices and fresh herbs in a special red sauce. Be sure to check out the notes for tips and ideas.
Provided by The Mediterranean Dish
Categories Entree
Time 1h20m
Number Of Ingredients 22
Steps:
- In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.
- Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.
- Preheat oven to 400 degrees F.
- While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly. Now add red wine and cook to reduce by about 1/2, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.
- Prepare a large baking dish and lightly oil the bottom with extra virgin olive oil.
- Take the meat mixture out of the fridge. Wet your hands and scoop portions of about 2 1/2 tbsp of the meat mixture and form into large elongated meatballs (football-shaped.) You should have 15 to 16 meatballs or so. Arrange meatballs in the papered baking dish and top with the sauce (be sure to have removed the bay leaf from the sauce.)
- Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through (check part-way through to make sure sauce is not dry, and if needed, add a little bit of water to the bottom of the baking dish.)
- Remove from oven and add another drizzle of EVOO. Garnish with parsley and serve over rice or orzo.
Nutrition Facts : ServingSize 1 Large Meatball (average person will have 2), Calories 64 calories, Sugar 3 g, Sodium 177.8 mg, Fat 2.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.7 g, Protein 2.2 g, Cholesterol 22.2 mg
SOUTZOUKAKIA- MINI GREEK MEATBALLS
This is my husband's favorite dish! Most of the recipes call for pan frying before baking but I find that the meatballs soak up the tomato sauce better and are juicer this method. Serve as an appetizer or as a main course with pasta. Delicious!!!
Provided by presvicki
Categories Meatballs
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 1. Soak bread in wine for 5 min and then squeeze out excess liquid.
- 2. Combine meat, bread, onions, garlic, parsley, eggs, cheese, oregano, cumin, salt and pepper. Set aside and chill in fridge for 1 hour.
- 3. Pinch off 1 tbsp of meat mixture and mold it into little footballs or cigars. Place in casserole baking dish.
- 4. Combine spaghetti sauce with wine, cinnamon and cloves and pour over uncooked meatballs.
- 5. Bake uncovered in a preheated 375 degree oven for 1 hour.
SOUTZOUKAKIA (GREEK MEATBALLS IN TOMATO SAUCE)
This was posted for the Zaar World Tour 2005. You will often fins cinnamon used in Greek meat dishes, and this is one of them. Nice with rice.
Provided by -Sylvie-
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- For the meatballs, mix the ground beef, garlic, cumin, white wine, bread (squeeze out the wine and reserve to be used in the sauce) and egg.
- Season to taste with salt and pepper.
- Shape into approximately 30 sausage shaped patties, roll in flour and fry in oil until cooked through.
- Remove from pan, set aside on a plate covered with paper towels.
- For the sauce, bring the tomatoes stock and butter to a boil.
- Add the wine and the seasoning and simmer until sauce beginns to thicken.
- When the sauce starts to thicken, add the soutzoukakias and simmer for a further ten minutes.
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