Maniati Food Week 

One of my all-time favorite Greek comfort foods is soutzoukakia.

Soutzoukakia are tender, melt-in-your-mouth meatballs simmered in a rich red-wine tomato sauce.

The dish originated in the early 20th century in Smyrna, a region that was once part of Greece and is known today as Izmir in Turkey. Traditional soutzoukakia are seasoned with cumin and other fragrant spices that fill the kitchen with warmth.

After many years of making this dish, I’ve created my own version—a blend of traditional and modern soutzoukakia with, of course, my signature Maniati touch.

You can also find this recipe in my second cookbook, A Drop of Ladi & My Greek Soul, and many Greeks have told me it’s one of their absolute favorites from the book.

Soutzoukakia Maniatiko Style Recipe

Servings: 18-20 soutzoukakia

Ingredients:

• 2 1/2 pounds of minced beef
• 1 cup of sourdough bread crumbs (see notes)
• 2 eggs, beaten
• 1 tablespoon of Greek yogurt
• 3 garlic cloves, minced
• 1 teaspoon of freshly chopped mint
• 1 teaspoon of dried cumin
• 1 tablespoon of freshly chopped dill

Tomato Wine Sauce:

• 1/4 cup extra virgin olive oil
• 1 can of tomato sauce
• 1 teaspoon of ground cinnamon powder or you can use 1 cinnamon stick
• Pinch of sugar
• 1 1/2 cups of sweet red wine ( I prefer Mavrodaphne)
• Salt & pepper to taste
• Serve with fresh parmesan cheese

Method:

1. In a large bowl mix the beef with bread crumbs, yogurt, garlic, eggs, and spices.
2. Mix well to combine the ingredients and shape them into long ovals. Roll them into flour and place them into a greased deep casserole dish.
3. Prepare the tomato sauce.
4. Add the olive oil to a pot over medium heat. Then add tomato sauce, cinnamon, sugar, and wine. Season with salt and pepper.
5. Cook for about 5 minutes and then pour the sauce over the soutzoukakia in the casserole dish. Bake in the oven at 350 degrees F for about 40 to 45 minutes or until golden brown. Remove from oven and serve with rice, orzo, or even potatoes.

Notes:

• Adding the meat mixture to the Cuisinart will tenderize the meat.
• If the sauce dries out in the oven you can add more water to the baking dish.
• You can use sourdough breadcrumbs, or panko breadcrumbs work wonders too.
• Use Greek yogurt for the minced meat mixture. Why, because it tenderizes the meat.
• Adding flavorful spices like oregano, dill, mint, or basil will give a lovely flavor to this dish.
• This dish is perfect with either rice, mashed potatoes, or even orzo.
• Serving this dish with fresh parmesan cheese is a MUST!

Kali Orexi!