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Soutzoukakia - Greek meatballs in tomato sauce

Soutzoukakia - Greek meatballs in tomato sauce


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Peel and wash the vegetables.

First prepare the meatballs: add the meat, carrot, greens and garlic to the mincer, then mix together with the egg, salt, to taste, thyme and bread soaked in a little water. Mix and form meatballs in wet hands. I flattened them lightly to bake well. Place the meatballs in a tray prepared with baking paper and put them in the preheated oven, over medium heat, until they brown for about 15 minutes, taking care to turn them after the first 8 minutes.

Meanwhile, in a frying pan, heat a little oil, fry the finely chopped onions and garlic. When they turn golden, add the basil, bay leaves, salt to taste, then water, diced tomatoes in sauce, mashed tomatoes. Let it boil for 15 minutes on low heat, during which time the meatballs are browned.

Remove the meatballs and add to the tomato sauce, boil together for another 5 minutes, then turn on the heat.


Preparation time: 10 min

Cooking time: 25 min

Gates: 4


Good appetite!

If you like my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2019/07/soutzoukakia-chiftelute-grecesti-in-sos.html


Cristina's kitchen


Ingredients:
500 g of minced beef,
3-4 slices of stale bread,
5 crushed garlic cloves,
& # 189 tablespoon cumin, salt, pepper and flour q. b.
frying oil
2 cups of water,
1 cup coarse tomato puree


- soak in water and then squeeze the firm bread
- add the bread to the meat, crushed garlic, cumin (powder) salt and pepper, to the meat, garlic, cumin, salt and pepper.
- kneaded and formed sausages about 6 cm long and 1.5 cm thick
- flour the meatballs
- fry the meatballs in oil or like me in the Pirex pan in the hot oven
- in a pot or in the same Pirex pan where you have cooked the meatballs pour the water with the tomato puree, salt and pepper and cook over medium heat for 20-30 minutes (either in a pan on the stove or in the oven Pirex like me)

served with white rice or potatoes (roasted, fried or pureed)

note:
for those who do not like garlic you can use the freeze-dried garlic that you pound together with cumin or alone (it is easily crushed with the round part of a spoon) or add a clove of garlic in the tomato sauce.

Soutzoukakia Σουντζουκάκια or rather minced meatballs flavored with cumin and baked in tomato sauce


Ingredient:
500 gr of minced meat,
3-4 slices of bread,
5 cloves crushed garlic,
& # 189 teaspoon cumin seeds (which you grind), salt, pepper and flour quote is needed
oil for frying (but if you choose to bake them in the oven like me you don't need oil)
2 cups of water,
1 cup of tomato juice and pulp


- soak the bread in water and squeeze it well
- add soaked and squeezed bread to meat, crushed garlic (cream), cumin, salt and pepper
- mix well and form small rolls about 6 cm long and 1.5 cm thick
- pass this type of meatballs through the flour
- fry the meat in oil in a pan or without oil as I did in the glass tray (Jena, Pirex) in the oven, in the already hot oven
- in a saucepan put the meatballs fried with a little oil (other than the one in which you fried) or in the same tray in which you baked the meatballs if you want to continue in the oven like me pour over the meatballs water and tomato juice ready mixed
- let it boil for 20-30 minutes on a moderate heat (on the flame if you chose the first option in the pan or in the oven like me in the glass bowl)

served with plain rice or potatoes (puree, baked or fried)


Soutzoukakia - Greek meatballs in tomato sauce - Recipes

Greek meatballs with lemon sauce

These meatballs, prepared from minced lamb and rice, flavored with thyme, lemon and nutmeg, are made into skewers, so that they can be handled more easily. The classic Greek sauce with lemon and egg, with which it is served, has a sour taste, which perfectly complements that of meatballs.

Ingredients

    30 g long grain rice 2 small red onions 400 g lean minced lamb 1 finely chopped small onion 1 clove minced garlic 1 teaspoon freshly chopped thyme 0.5 teaspoon freshly ground nutmeg 1 lemon, grated peel 1 red pepper cleaned of seeds and cut into 24 square pieces extra virgin olive oil salt and pepper
Lemon sauce and eggs

Put the rice in a pot, cover with cold water and bring to the boil. Boil for 10 minutes, or according to the instructions on the package. Drain and set aside.

Soak 24 wooden toothpicks in hot water for about 10 minutes, then drain. Heat the oven grill moderately.

Cut each red onion into 12 thin slices, keeping them together at the end with the root

Combine in a bowl the minced lamb, finely chopped onion, boiled rice, garlic, thyme, nutmeg and lemon peel, then season with salt and pepper to taste. Mix the ingredients with your hands. Shape the mixture into 24 small balls.

Insert, on each toothpick, a meatball, 1 piece of pepper and 1 slice of onion. Arrange the skewers, in a single layer, on the grill under the grill. (Skewers can be prepared 3-4 hours in advance and stored in the refrigerator, covered with plastic wrap.) Grease a little with oil and fry for 15-18 minutes, turning occasionally, until done and browned.

Meanwhile, prepare the sauce. Mix the starch with half of the lemon juice, then add the rest of the juice. Bring the meat broth to a boil in a small saucepan, then add the mixture of starch and lemon juice. Bring to the boil again, stirring constantly, then remove from the heat.

Put the egg in a bowl and beat lightly. Slowly pour the hot lemon mixture, in a thin and continuous stream, stirring constantly. Return the combination to the pan and stir for 4 minutes on low heat until the sauce is smooth and thickened. The combination should not be boiled, otherwise the egg will cheese and spoil the texture of the sauce. Add the chopped thyme and season with salt and pepper to taste.

Serve the skewers with meatballs with the hot lemon sauce.


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Video: Soutzoukakia Smyrneika. Greek MeatBalls. Quick and Easy (June 2022).


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