In Greek: σουτζουκάκια, pronounced sood-zoo-KAHK-yah
Seasonings may vary from cook to cook, but these meatball sausages in tomato sauce are a favorite all over Greece. The key to great results is in the kneading of the meatball mixture. It needs to be very well kneaded - the way bread dough in kneaded - working with hands and fists to bind very well. This recipe multiplies easily.
Cook Time: 1 hour
Ingredients:
- FOR THE MEATBALLS
- 2 1/5 pounds of ground beef and pork (half and half), one time through the grinder
- 5-6 cloves of garlic, grated or minced
- 1 medium white onion, coarsely grated or finely chopped
- 1 1/2 teaspoons of salt
- 1/2 teaspoon of cumin
- 1/2 teaspoon of freshly ground pepper
- 2 eggs
- 2 tablespoons of olive oil
- 2 tablespoons of Ouzo
- 1 1/3 cups of dry breadcrumbs, grated or crushed
- 2 tablespoons of red wine vinegar
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- FOR THE TOMATO SAUCE
- 7-8 cloves of garlic, minced
- 2 onions, finely chopped
- 1/2 cup of olive oil
- 3 ripe medium tomatoes, grated (or 1 can chunky tomato sauce)
- 1/2 cup of red wine
- 1/2 tablespoon of tomato paste
- 1 bay leaf
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 1 cup of water
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- flour for braising
- olive oil for frying
Preparation:
Make the Meatballs
Combine all meatball ingredients in a large bowl and knead until very well blended and soft. Using small pieces of the mixture, about the size of a small egg, squeeze and pat to form into tapered ovals. (Note: They can be refrigerated at this point for 3-4 hours before cooking.)
In a large frying, heat 1/2 to 3/4 inch of oil over medium-high heat. Flour the meatballs and fry in preheated oil until nicely browned. Transfer to a colander to drain.
Make the Sauce
Preheat oven to 375°F (190°C).
In a frying pan, sauté the onion and garlic until softened (but not browned) in the 1/2 cup of oil. Dissolve the tomato paste in the wine and add, stirring well. Stir in salt, pepper, bay leaf, tomatoes, and water, and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
- Note: The sauce should be fairly thin. It will thicken during subsequent baking.
Using an 11 x 14 inch (or equivalent) roasting pan, place the meatballs in a single layer and pour the sauce over the top. Bake at 375°F (190°C) for 1 hour.
Yield: about 38 meatballs
Serve soutzoukakia with the sauce spooned over the top. Be sure to have plenty of crusty country bread on hand for the sauce.