Hello foodies! I am gearing up for the New Year and getting excited to share some delicious NEW recipes on the blog.
One of my all-time favorite Greek comfort foods is Soutzoukakia.
Soutzoukakia which is basically melt -in- your- mouth meatballs drenched in a red wine tomato sauce.
Soutzoukakia originally came about in the 20th century originating from a place that was once part of Greece called Smyrna. In modern days it is called Izmir, a part of Turkey. This dish is known to incorporate cumin and many other fragrant spices. After many years of making this dish, I created a mix of traditional and modern soutzoukakia. I hope you enjoy it as much as I do.
Soutzoukakia Maniatiko Style Recipe
-Maniates really enjoy this dish especially with cinnamon and figs in the meat filling. Have a try at my latest recipe and let me know your thoughts.
20 ounces of minced beef
4 cloves of garlic
2 large figs ripe
2 teaspoons of cinnamon powder
1 teaspoon of dried oregano
1 teaspoon of dried mint
1 teaspoon of dried dill
1 teaspoon of dried cumin
1/4 cup of Greek yogurt ( I prefer Fage)
1 cup of breadcrumbs
Salt & Pepper for seasoning
Tomato Wine Sauce:
3 1/2 cups of tomato sauce
3 tablespoons of tomato paste
1/2 cup of red wine
1 white onion, chopped
2 teaspoons of honey
1/2 cup water
Prepare the soutzoukakia:
In a Cuisinart mix the first 12 ingredients together. Make sure the mix in well combined. Place mixture into large bowl and refrigerate for a few hours until flavors come together.
Form soutzoukakia into an oblong shape and gently place into a lightly greased deep baking dish. Set aside, and prepare tomato sauce.
In a large pot on medium heat add 2 tablespoons of the olive oil along with the onion, and garlic. Saute until the onion is translucent.
Add the wine, tomato sauce, tomato paste, honey, spices, and water. Mix until combined.
Bring mixture to a boil, and simmer for a few minutes.
Remove from heat and set aside until slightly cooled.
Pour tomato sauce over the soutzoukakia and bake in oven at 350 degrees. (180 Celsius.)
Halfway through the baking flip the soutzoukakia, and cook the rest of the time.
Remove from oven, and serve with rice pilaf or mashed potatoes.
-Adding the meat mixture to the Cuisinart will tenderize the meat.
-If the sauce drys out in the oven you can add more water to the baking dish.
-Use Greek Fage yogurt for the minced meat mixture.
-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.