Ingredients 500 gr ground beef 2-3 clov. garlic, crushed 2 tbsp olive oil 1 tbsp cumin 2 thick slices stale bread 1 cup red wine Salt Freshly ground pepper A little red wine for shaping FOR THE SAUCE 1 kg fresh tomatoes, grated 2 tbsp olive oil or butter 1 clov. garlic, crushed or finely chopped 1 tbsp tomato paste 1 pinch sugar 2-3 allspice berries Salt Pepper A little cumin, optional Equipment Frying pan Pot TAGS MEAT FLOUR 30-MINUTE MEALS MAIN COURSES GREEK SUNDAY LUNCH TRADITIONAL FOODS WHAT TO COOK TODAY Ingredients 500 gr ground beef 2-3 clov. garlic, crushed 2 tbsp olive oil 1 tbsp cumin 2 thick slices stale bread 1 cup red wine Salt Freshly ground pepper A little red wine for shaping FOR THE SAUCE 1 kg fresh tomatoes, grated 2 tbsp olive oil or butter 1 clov. garlic, crushed or finely chopped 1 tbsp tomato paste 1 pinch sugar 2-3 allspice berries Salt Pepper A little cumin, optional Instructions SOUTZOUKAKIA To add extra flavor to the soft soutzoukakia, soak the bread in the wine instead of water. When fully soaked, squeeze it well and crumble it. Set the remaining wine aside. Place the ground beef, bread, and all remaining ingredients in a bowl and knead until the mixture becomes light and soft. Chill the meat mixture briefly in the refrigerator. Warm a little olive oil in a pan over medium to medium high heat. Shape the soutzoukakia into very small pieces, dipping your hands in the wine as you work. Pan fry them without flour for 2 to 3 minutes. Set aside when all are lightly browned. TOMATO SAUCE Warm the olive oil in a pot, add the garlic, and sauté for 1 minute. Add the tomatoes and all remaining sauce ingredients. If using canned tomatoes instead of fresh, add a little water. Simmer the sauce for 10 to 15 minutes until it thickens. Add the soutzoukakia to the tomato sauce and simmer for about 10 minutes. If shaped larger, they will need more time both in the pan and in the sauce. Serve the rice on a large platter with the soutzoukakia and sauce spooned over the top. SOUTZOUKAKIA IN THE OVEN Soutzoukakia can also be baked in the oven. Shape them and place them on a baking sheet lined with parchment. Bake at 200°C (400°F) on the middle rack for 5 minutes to brown lightly. Transfer the baked soutzoukakia to the tomato sauce and continue cooking as usual. Tips Soutzoukakia get their distinctive flavor from garlic, cumin, and wine mixed into the meat. The wine makes them soft and delicious. If you have never made them with wine, try it and you will notice the difference. Do not add eggs or breadcrumbs, and do not add parsley. It is also important to let the ground meat come to room temperature before kneading. For soft soutzoukakia, never coat them in flour. It is unnecessary and makes the dish heavy. Dip your hands in the wine and shape them very small with an elongated form. They become exceptionally tender and tasty this way. For a lighter version, never deep fry them in lots of oil. Brown them lightly in a little olive oil only to form a crust, then finish cooking in the tomato sauce. They become beautifully light this way. Freezing soutzoukakia: Once browned in the pan or oven and fully cooled, they can be frozen in food bags. Later, you will only need to prepare the tomato sauce and simmer them together briefly. Remember that if you plan to freeze them, you must not use ground meat that has already been thawed. Freeze only soutzoukakia made with fresh ground meat. TAGS MEAT FLOUR 30-MINUTE MEALS MAIN COURSES GREEK SUNDAY LUNCH TRADITIONAL FOODS WHAT TO COOK TODAY
