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 eggs
- 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
- Olive oil
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.