Soutzoukakia in tomato sauce, the Greek meatballs in tomato sauce that you absolutely have to try! Juicy and aromatic, they are browned and then dipped into a rich sauce.
Soutzoukakia in tomato sauce: Turkish or Greek recipe?
The word sujuk(sucuk) in Turkish means sausage, therefore soutzoukaki is the small sausage. It was named after the elongated oval shape, while the recipe has its roots in Turkish and Greek cuisine. However, the Greeks varied the recipe by removing the intestinal tissue with which the mixture that made up the soutzoukaki was wrapped. Basically our soutzoukakia are cooked in the pot. They can be lightly fried before, and after all served with a sauce, in which they have been cooked or left to soften. They are usually accompanied with pilaf, but also with puree, potatoes or without accompaniment.
However, there are many variations on the recipe. Firstly, the solid ingredients of the traditional recipe contain: ground beef, along with minced pork, bread, eggs, onion, garlic, and tomato for the sauce, while in spices the traditional recipe definitely contains cumin and cinnamon. From there on, salt, pepper, parsley, while it may also contain some red wine, vinegar and additionally a little sugar.
In Greek cuisine, the word soutzoukaki refers to meatballs of same shape, which, however, are made on the grill and are not accompanied by sauce. In this way they are also known as kebabs, or simply, grilled soutzoukaki, and are a delicacy of northern Greece (mainly Thrace) and western Macedonia.
Καλώς ήρθατε στο blog μας! Είμαστε η Εύη, food entrepreneur και η Φιλίτσα, ιατρός παθολόγος – διαβητολόγος. Εδώ θα βρείτε νόστιμες συνταγές μαγειρικής με ιατρική επίβλεψη, και άρθρα με συμβουλές γύρω από την υγεία και τη διατροφή.