Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, savory soutzoukakia. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
For the meatballsStart by soaking the bread. Let the bread absorb the liquid for a few minutes. Squeeze out the liquid from the bread, crumble it and add to the large bowl with all the other ingredientsmince, onion, garlic, egg, parsley, salt, pepper, cumin, olive oil. Beat the pieces of bread in a food processor.
Savory soutzoukakia is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Savory soutzoukakia is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have savory soutzoukakia using 21 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Savory soutzoukakia:
- Prepare For the meatballs
- Take beef mince
- Prepare lamb mince
- Prepare grated onion
- Prepare garlic cloves (crushed)
- Make ready egg
- Prepare stale white bread soaked in (red or white) wine until completely soft
- Take chopped parsley
- Prepare salt, pepper
- Make ready ground cumin
- Prepare olive oil
- Prepare For the sauce
- Make ready tinned tomatoes or passata
- Make ready grated onion
- Make ready minced garlic cloves
- Prepare chopped parsley
- Make ready chopped basil
- Take pimento, cloves and cinnamon stick
- Take salt, pepper
- Get water
- Make ready olive oil
History of Soutzoukakia Soutzoukakia is an iconic Greek dish of braised meatballs in a spiced tomato sauce that comes from the Greeks who lives in the Asia Minor, or present day Turkey. The full Greek name for this dish is Soutzoukakia Smyrneika. See recipes for Soutzoukakia with chickpeas too. In a large bowl, mix together ground beef, onion, raisins, and parsley.
Steps to make Savory soutzoukakia:
- For the meatballsStart by soaking the bread. Let the bread absorb the liquid for a few minutes. Squeeze out the liquid from the bread, crumble it and add to the large bowl with all the other ingredientsmince, onion, garlic, egg, parsley, salt, pepper, cumin, olive oil. Knead until everything has become pliable and well incorporated.
- Place in the fridge for at least an hour. The texture should be so, that you must be able to form the balls easily. The classic shape for soutzoukakia is not round, but oblong and it is medium in size.
- In a large skillet heat 2-3 tbsp of olive oil and add the meatballs. In a medium temperature brown them from all sides slowly. Don’t burn them! The whole process takes about 20 minutes.
- Remove them from the pan and set them aside.
- Prepare the sauceAdd 1/2 cup of olive oil in a pan and sauté the onion and the garlic. Then add the tomatoes, parsley, basil, pimento, cloves, cinnamon stick, salt, pepper and the 2 glass of water. Let everything simmer until the tomatoes have cooked, about 20 minutes.
- When the sauce is ready, add the meatballs and let them boil in the sauce for 10 minutes.
- Serve with rice, pasta or mashed potatoes.
See recipes for Soutzoukakia with chickpeas too. In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Lightly brush sausages with oil; this prevents sticking to the grill. Soutzoukakia (soo-tzoo-kah-kya) are one of my husband's and my favorite Greek dishes (despite the fact that the first time I made them for him, they were terrible because they needed salt like whoa).
So that’s going to wrap this up with this special food savory soutzoukakia recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
