Greek Soutzoukakia

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Another variation on meatballs. This is a recipe for soutzoukakia from Smirni - Smirnaika Soutzoukakia. They are ideally served with rice and are very easy to prepare - you'll notice from the photo that the sauce can be added on top of the rice as well as on the soutzoukakia. Another favourite with kids, we have found.


For the Soutzoukakia
½ kg beef mincemeat
1 egg lightly beaten
2 tablespoons fine breadcrumbs
50 ml red wine
2 cloves crushed garlic
½ teaspoon cumin powder
Salt and pepper

150g all purpose flour
250 ml sunflower oil

For the Sauce
½ kg fresh ripe tomatoes
2 cloves crushed garlic
1 tablespoon butter
Salt and pepper to taste


Put all the ingredients - apart from the flour and the sunflower oil - in a mixing bowl.

Knead well with your hands.

Form the oval-shaped soutzoukakia (see photo) and arrange them on a floured tray. Lightly cover them with flour.

In a heavy bottomed pan, fry the soutzoukakia in the sunflower oil, a few at a time.

Puree the tomatoes.

In a pan, add the other ingredients to the tomato puree, bring to the boil and then simmer for 15 minutes.

Arrange the fried soutzoukakia in a shallow oven dish and spread the sauce over them.

Bake in a pre heated oven at 180 degrees Celsius for 10 minutes.

If you've tried this recipe please rate it!

Eat And Enjoy!
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