Soutzoukakia in tomato sauce

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.

Moreover, if you made light soutzoukakia in tomato sauce, you can also try the  chicken soutzoukaki with yogurt sauce.

Soutzoukakia in tomato sauce

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• Yield: 6 1x

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Description

Delicious soutzoukakia in tomato sauce with ground beef meat. To make our soutzoukaki healthier, we do not fry them but bake them in the oven.

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Ingredients

Scale 1x2x3x

• 850 gr. ground beef
• 2 cloves garlic mashed
• 2 tbsp olive oil
• 1 tsp cumin
• 80 gr. wholemeal bread crumbs
• 1/2 cup sweet red wine
• Salt
• Freshly ground pepper

For the tomato sauce

• 1.5 kg of grated tomatoes
• 4 tbsp. olive oil
• 2 tbsp. tomato paste
• 1 tsp sugar
• 5 grains of allspice
• Salt
• Freshly ground pepper

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Instructions

1. For the soutzoukakia in tomato sauce, first soak the wholemeal bread in wine for 10′. Squeeze it and put it in a large bowl.
2. In the large bowl put the ingredients to create soutzoukakia. Knead the dough well for the soutzoukakia.
3. At the same time, in a saucepan over medium heat, boil the sauce ingredients for 15΄ until the sauce sets.
4. To shape the soutzoukakia, wet our hands with the wine and shape about 30 small soutzoukakia. Preheat the oven to 200 ° C.
5. Arrange them in a pan that we have oiled just enough to fit them and bake at 200 ° C for 10 minutes until golden brown.
6. Pour the thick sauce over them and continue baking in the oven for another 25 minutes. Serve with rice.

Notes

Cook’s tip

For a richer taste, we choose minced meat, half pork, half beef, but the nutritional value will be different.

Doctor’s tip

Cooked tomatoes provide lycopene that protects against prostate cancer.

Nutrition

• Serving Size: 5 soutzoukakia
• Calories: 433
• Sugar: 7
• Fat: 22
• Carbohydrates: 15.8
• Fiber: 4
• Protein: 38.6