Soutzoukakia (Smyrna Meatballs over Rice)
Soutzoukakia (Smyrna Meatballs over Rice)
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| ~ Ingredients: ~ 1 kilo of minced meat ~ 1 cup of breadcrumbs ~ 1/4 cup of olive oil ~ 1/4 cup of white dry wine ~ 4-5 cloves of garlic finely chopped ~ 1/4 bunch of parsley finely chopped ~ 1 medium onion finely chopped ~ 1 tsp of cumin seeds ~ 1 egg lightly beaten ~ Flour ~ Salt and pepper to taste |
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| ~ Sauce Ingredients: ~ 3 cups of water ~ 1 1/2 cup of ripped mashed tomatoes ~ 1 tbsp of tomato paste (if needed) ~ 1 tsp of butter ~ 1/4 tsp of cinnamon powder ~ 2 Bay leaves ~ Salt and pepper to taste |
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| ~ The ingredients mentioned above are for a large amount of Soutzoukakia. ~ The ingredients are for about 36-40 pieces, depending of how big or small you make them. ~ Adjust ingredients according to the amount you would like to make. |
| ~ Place in a large enough bowl the minced meat, breadcrumbs, wine, garlic, parsley, onion, cumin seeds, egg, salt and pepper to taste. ~ kneed well for all ingredients to mix. ~ Using your hands mould the mixture into small long rolls. ~ Place enough flour in a plate and roll the meatballs in it to get coated. ~ Heat up the olive oil in a pan and fry the meatballs allover for about 15 minutes. ~ Meanwhile prepare the sauce. ~ On a low heat, bring to boil all sauce ingredients. ~ Before the sauce thickens, place the fried Soutzoukakia in it and simmer for about 15 minutes, or until sauce thickens. |
| ~ Soutzoukakia should be served hot over a bed of rice. ~ Soutzoukakia can also be served as an appetizer with a glass of a nice Greek Red Dry Wine, Greek Tsipouro or Ouzo. ~Good luck and Bon Appétit. |
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