Greek Meat Balls In Red Sauce AKA Soutzoukakia
One of our local favorites, perfect for dinner on a chilly spring day, served over fried potatoes, rice or pasta - very tasty dish.
Ingredients
Meatballs
- 2 kg minced beef
- 300 g panko breadcrumbs
- 300 ml red wine
- 4-6 whole eggs
- 50 ml garlic infused olive oil
- 3 tbsp sea salt
- 2 tbsp cumin
- 1 tbsp black pepper
- 1 tbsp paprika
- 6 gloves garlic
- cognac for shaping
Sauce
- 3-4 tbsp olive oil
- 2 grated onions
- 3 gloves garlic
- 2 tbsp tomato paste
- 200 ml red wine
- 2.5 kg tomato passata
- 3 tbsp sea salt
- 2 tbsp cumin
- 10 bahar all-spice
- 2 rinds Parmesan
Instructions
Meatballs
- In a large bowl add the minced meat
- add the panko breadcrumbs
- add the wine
- add the whole eggs
- add the garlic infused olive oil
- add the sea salt
- add the cumin
- add the black pepper
- add the paprika
- crush in the garlic
- massage all the ingredients in the bowl until it becomes like a smooth paste, add a couple of eggs if needed
- place it in the fridge to rest for 30 minutes
- dip your hand in cognac and shape the meatballs in oval shape
- place the meatballs on a oiled grilled tray
- run your barbecue at 150℃ - 302℉
- place the meatballs and let them cook for 30-40 minutes
Sauce
- on a large iron cast pot running on medium heat add olive oil
- add the grated onions and keep on stirring
- add the minced garlic
- add the tomato paste
- mix ti to bring the flavour out
- add the red wine to deglaze the pan and release the alcohol
- add the tomato passata
- add the salt, cumin, bahar
- add the rinds of parmesan and leave it to cook with the sauce, once ready remove them from the sauce
- let it shimmer
- add the meatballs in the sauce
- cook for 30 minutes or until the sauce is soaked from the meatballs
- let it rest for one hour
- ready to serve