{"id":15416,"date":"2021-02-15T13:33:09","date_gmt":"2021-02-15T11:33:09","guid":{"rendered":"https:\/\/www.wisegreece.com\/v2?p=15416"},"modified":"2021-08-29T22:36:13","modified_gmt":"2021-08-29T19:36:13","slug":"wise-home-cooking-soutzoukakia","status":"publish","type":"post","link":"https:\/\/www.wisegreece.com\/en\/recipes-with-wise-greece-products\/wise-home-cooking-soutzoukakia\/","title":{"rendered":"Wise Home Cooking: Soutzoukakia"},"content":{"rendered":"

Fluffy, delicious and one of the most favorite dishes for children\u00a0and adults, soutzoukakia with puree cooked by our\u00a0beloved Chef Carolina Doriti, with Wise Greece\u00a0products<\/a>. Let\u2019s try them!..<\/p>\n

Ingredients for 4-6 portions:<\/strong><\/p>\n

For the meatballs:
\n600 gr ground beef
\n3 garlic cloves, minced
\n1 teaspoon ground cumin
\n1 cup sweet red wine (I use Greek Mavrodaphne, but can be substituted with a sweet Port or Madeira)
\n1 egg
\n90gr stale bread (no crust)
\n2 tablespoons olive oil
\nSea salt
\nFreshly ground black pepper
\nSunflower oil for frying
\nFor the tomato sauce:
\n900gr fresh, ripe tomatoes (can be replaced with canned chopped tomatoes)
\n1 garlic clove, chopped
\n1 tbsp\u00a0extra virgin olive oil Theseus
\n<\/a>3 tsp tomato paste
\n2 tsp\u00a0Red sweet pepper pate by Dolopia
\n<\/a>2 bay leaves
\n1 tsp\u00a0ground oregano, Adam herbs
\n<\/a>1 tbsp grape molasses (can be substituted with a tsp of brown sugar)
\nSalt and freshly ground black pepper
\n1 tbsp chopped parsley
\n1 \u00bd cup warm water<\/p>\n

Mashed potatoes or rice to serve<\/p>\n

Cooking Instructions:
\n<\/strong>Put the bread in a bowl and soak in the wine for about 10-15 minutes. Strain the bread (but keep the wine that\u2019s left) and shred it well with your fingers. In a big bowl add the ground beef, the egg, the bread, any wine that was left, the olive oil, cumin, salt and pepper. Knead thoroughly, cover and refrigerate for about an hour.
\nShape them into small oblong meatballs and set aside.
\nIn a frying pan, heat about \u00bd a cup of sunflower oil. Shallow fry your meatballs until golden brown on all sides. Place them on kitchen paper to drain the excess oil.
\nIn a large saucepan, heat a tablespoon of olive oil. Add the garlic and bay leaves and saut\u00e9 for a minute. Add the grated tomatoes (if you are using canned tomatoes instead of fresh, you should add about \u00bd cup extra warm water to the sauce before it starts to simmer.) Add the oregano, red pepper pate and tomato paste, \u00bd cup warm water and stir. Simmer for about 15 minutes until the sauce thickens. Adjust seasoning if necessary. Add the meatballs carefully and simmer for another 10-15 minutes. Chop the parsley and add it to the sauce. (Keep some to garnish on top).
\nServe mashed potatoes on a plate and top with soutzoukakia. Pour extra sauce on top and sprinkle with chopped parsley.<\/p>\n

Products we used:<\/strong><\/p>\n\n\t\t