Soutzoukakia
Ingredients:
- Meatballs:
- 45 mlOlive Oil
- 2 clovesGarlic, crushed
- 250gGround Beef
- 250gGround Pork
- 100 gBread Crumbs
- 1/2Onion, finely chopped
- 25 gParmesan Cheese
- 120 mlMilk
- 1Egg
- 6 gSalt
- 1.2 gChili Flakes
- 3 gCumin
- 2 gPepper
- 14 gMint, finely chopped
- 40 gWhite Wine
- 70 gFlour
- 60 mlCanola Oil, for frying
- Sauce:
- 1 tbspOlive Oil
- 1Onion, coarsely chopped
- 1Red Finger Chili, finely chopped
- 5 clovesGarlic, crushed
- 60 mlWhite Wine
- 35 gTomato Paste
- 10 gChicken Bouillon
- 800 mlItalian Tomatoes, blended
- 250 mlChicken Broth
- 6 gBrown Sugar
- 6 gSalt
- 4 gPepper, ground
- 1 stickCinnamon, ground
- 2Bay Leaves, ground
- 3 gGarlic Plus
- Roux:
- Serve:
-
Method:
- Meatballs:
- In bowl add Olive Oil, Garlic, Cumin, Chili Flakes Mint, Bread Crumbs, Milk, Cheese, Wine, Onion, Egg, Ground Beef and Pork.
- Mash the mixture together with your hands, until mixed completely.
- Add Salt and Pepper.
- Mix again with your hands until all of the ingredients are completely combined.
- Shape the mixture in to long oval shapes, which is the traditional shape of these meatballs. They should weigh about 30-50 g each (1” by 2”).
- Add a generous amount of flour to a container. Add the meatballs and dredge them in the Flour.
- Place a nonstick pan over medium high heat.
- Add the Canola Oil and let it heat until 375F/180C.
- Shake off excess flour and add the meatballs to the pan one at a time.
- Brown them on both sides for about 6 minutes total. They will cook further in the sauce.
- When ready, remove from pan and place them on a plate lined with paper towels so they can drain from any excess oil.
- Set aside until needed.
- Sauce:
- In a pot on medium high heat, add Olive Oil, allow to get hot.
- Add the Onion, and Chili, lightly season with Salt, Pepper, and Garlic Plus, sauté 8 minutes. Make a well in centre of Dutch Oven, add 15 ml Olive Oil, Add in Tomato Paste, saute for 2 min. Add Garlic and saute for 30 seconds.
- Add the Sugar, Cinnamon, Bay Leaves, Bouillon Cube, Chicken Broth, and Tomato.
- Add in Salt, and Pepper. Simmer for 1 hour,
- Stir and add the Meatballs.
- Lower heat, cover pot and simmer for 20 minutes, until the sauce thickens and the meatballs are ready.
- Remove Meatballs, set aside.
- Roux:
- In a small skillet on medium heat, add Butter. Saute for 2 minutes, until bubbles reduced. Add Flour, saute for 3 minutes.
- Add Roux to Sauce.
- Serve with Basmati Rice.