Made from a blend of ground beef and pork, these tender meatballs are seasoned with garlic, onion, cumin, and cinnamon, offering a perfect balance of savory and aromatic flavors.
They’re typically served with rice or crusty bread to soak up the flavorful sauce.
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Ingredients:
For the Meatballs:
- 500g ground beef
- 500g ground pork
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1/4 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground cinnamon (optional)
- Salt and pepper to taste
- Olive oil (for frying)
For the Tomato Sauce:
- 400g canned crushed tomatoes
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Procedure:
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Prepare the Meatballs: (as in my recipe for keftedakia but more spicy)
- In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, egg, breadcrumbs, chopped parsley, cumin, cinnamon, salt, and pepper.
- Mix everything well until fully combined.
- Shape the mixture into elongated meatballs (about 8-10 cm long). I made them round today ;) but the traditional ones are elongated.
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Fry the Meatballs:
- Heat olive oil in a large frying pan over medium heat.
- Fry the meatballs in batches, turning them occasionally until they are browned on all sides. Remove and set aside.
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Make the Tomato Sauce:
- In the same pan, add 1 tbsp of olive oil and sauté the minced garlic for 1min.
- Add the crushed tomatoes, oregano, sugar, salt, and pepper. Stir to combine.
- Bring to a simmer and let cook for about 10 minutes until the sauce thickens.
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Simmer the Meatballs in the Sauce:
- Carefully add the fried meatballs into the tomato sauce, ensuring they are covered with the sauce.
- Simmer on low heat for about 20 minutes, occasionally spooning sauce over the meatballs.
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Serve:
- Once the meatballs are cooked through and tender, remove from heat.
- Serve the soutzoukakia with rice, crusty bread, or a side salad. Enjoy!
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