Meat ball recipe from Smyrna- Soutzoukakia Smyrneika
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“The same recipe of minced meat as well as the sauce can be followed for nice tender burgers or meatballs. Of course we have to exclude the cumin and ouzo that characterize the soutzoukaki. Alternatively we use mint in the meatballs, also in the burgers we can add pepper, oregano and parsley. After we make the soutzoukaki we can bake them in the oven and not fry them, if we do not like the pan. ”
Ingredients for soutzoukakia
- 1 kg minced meat (600g beef 400g pork)
- 400gr toast
- 2 eggs
- 2 medium onions
- A little vinegar
- 2 cloves garlic
- Olive oil
- 2 pinches of paprika
- 2 tbsp. cumin
- Salt Pepper
- Flour
For brewing
- 1 Mala bottle Mala Peruviana red 500ml
- 1 medium onion
- 1 clove garlic
- 1 shot of ouzo
- 1 tbsp. cumin
- 1 cinnamon stick
- 5 grains of allspice
- Olive oil
- Salt Pepper
Soutzoykakia Smyrneika preparation
Soutzoukakia: Put the minced meat in a large bowl and mix the beef with the pork. After we grate the toast, we throw it on the minced meat and we add all the ingredients for the soutzoukaki. Olive oil in moderation as needed to work the minced meat well. Onions and garlic chopped. After we work the minced meat well with our hands to homogenize the ingredients, we shape the soutzoukaki in an oval shape and we shake them in a pan. Put enough olive oil in a pan to burn and have the soutzoukaki next to it. Pass one by one the flour, shake them a little and add them to the fryer until they turn brown all around. Remove with a slotted spoon and place them on absorbent paper to remove the oils from the pan. We keep them until we make the contraction.
Prepare the tomato sauce & mix
In a saucepan, sauté the chopped onion and garlic and as soon as they are slightly golden, quench with the ouzo and quickly, before it evaporates, add the Mala Peruviana and mix. Add all the spices and leave to boil for 5 minutes. Remove from the heat and after we have shaken the soutzoukaki nicely in a pan, pour over the simmering and shake the pan so that it goes everywhere evenly. Put in a preheated oven at 200 degrees for about 20-30 minutes, until the sauce sets and the soutzoukaki are pulled.
