Greek Meatballs In Wine Sauce Recipes

SOUTZOUKAKIA (GREEK MEATBALLS IN A TOMATO SAUCE)

Steps:

• Soak the bread in the wine for about 5 minutes, or until thoroughly softened.
• Then, squeeze out and reserve the excess wine.
• In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste.
• Mix the ingredients until thoroughly blended.
• Cover and chill for 1 to 2 hours.
• Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball).
• Dredge them in flour.
• Heat olive oil in a large frying pan.
• Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good).
• Remove from the pan using a slotted spoon and set aside.
• Strain the oil you fried the meatballs in through a fine sieve into a cooking pan.
• Add all the sauce ingredients, and the reserved wine.
• Bring to a boil and simmer until the sauce is thick.
• Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.
• Serve hot with rice, french fries, or mashed potatoes.

GREEK MEATBALLS IN WINE SAUCE

Steps:

• Preheat a medium skillet over med-high heat.
• In a large bowl, combine meats, onion, parsley, salt, and pepper.
• Melt the butter into oil in the pan and begin rolling the meat mixture into small, bite-sized balls, adding them to the pan as you roll them.
• Stir/saute 10-12 minutes (make shake the pan occasionally to brown equally, if you are coordinated).
• Deglaze pane the wine and allow it to reduce by half, 1 or 2 minutes.
• Remove pan from heat; squeeze the lemon juice over the meatballs in the skillet; serve.

GREEK MEATBALLS IN WINE SAUCE

Steps:

• Preheat a skillet over medium heat.
• Combine meats, onion, parsley, salt and pepper.
• Add margarine or butter and oil to pan and begin rolling small balls, adding them to the pan ans you roll them.
• Cook meat balls for 10 to 12 minutes, shaking the pan occasionally to brown on all sides.
• When the meatballs are browned, deglaze the pan with the wine and allow it to reduce by half.
• Remove the pan from the heat and squeeze the lemon over the meat balls.
• Garnish with parsley, if desired, and serve alone or over rice.