Delicious, packed with Mediterranean flavors and covered in a rich and thick tomato sauce! This is a warming and extra hearty Greek dish, perfect for a cold evening!
For the meatballs (soutzoukakia)
- 800g ground beef (28 ounces)
- 4 cloves of garlic, minced
- 2 eggs
- 1 teaspoon of ground cumin (if you are a fan of cumin, try 2-3 teaspoons!)
- 1/2 teaspoon of cinnamon
- 1/4 cup of olive oil
- 5 slices of stale bread soaked in red wine and squeezed dry or 1 cup of breadcrumbs
- salt and freshly ground pepper
For the tomato sauce
- 3 cups tomato juice (passata)
- 1 onion, grated
- 1 cup red wine
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- olive oil
- 1 tsp sugar
- salt and freshly ground black pepper
- 1 teaspoon cumin
- 1 bay leaf
- 2 tablespoons green olives, pitted (optional)
- To prepare the soutzoukakia, knead all ingredients together and leave the mixture in the refrigerator for 1 hour. Shape into oblong meatballs and shallow fry gently in oil till golden brown. Alternatively, for a lighter dish, bake the soutzoukakia till golden brown.
- To prepare the tomato sauce for the soutzoukakia, sauté the onion in olive oil. Add the squashed garlic and fry for 3-4 minutes until the onions are tender. Add the wine, the tomato juice, sugar, cumin, tomato paste, the bay leaf and season with salt and freshly ground pepper. Bring to a boil and simmer, until the sauce starts to thicken.
- Add the fried/ baked/grilled soutzoukakia in the tomato sauce and stir gently, being careful not to break them. Leave to simmer on low heat for 15 minutes, enabling the meatballs to absorb all the wonderful flavors from the tomato sauce.
- Serve the soutzoukakia (baked meatballs) while still hot with some rice or mashed potatoes and lots of tomato sauce. Enjoy!!