Soutzoukakia Greek Meatballs In Tomato Sauce Recipes

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MEATBALLS IN TOMATO SAUCE (SOUTZOUKAKIA)



Meatballs In Tomato Sauce (Soutzoukakia) image

Moist and soft meatballs baked in a rich, Eastern-spiced tomato sauce.

Provided by [email protected]

Categories     Main Course

Number Of Ingredients 20

olive oil
1/2 onion (minced)
1 garlic clove
2 dried bay leaves
5-6 pieces of allspice
a splash of red wine
3 tablespoons tomato paste
400 grams / 14 oz canned tomatoes diced
1/2 teaspoon sugar
1 teaspoon ground cumin
salt and pepper
800 grams ground beef
1/2 onion (minced)
3 garlic cloves (coarsely chopped)
2 tablespoons olive oil
1 egg
5 tablespoons finely ground breadcrumbs (or 150 grams (5.3 oz) crustless bread soaked in water)
a handful of fresh parsley (chopped)
1 cup water ((skip this if using the soaked bread))
salt and pepper

Steps:

  • Heat a good splash of olive oil in a cooking pot, over high heat.
  • Caramelize the onion and garlic.
  • Pour in the wine. Add the allspice and bay leaves. Wait until wine evaporates completely.
  • Add the tomato paste, the canned tomatoes and cook for 1-2 minutes stirring constantly with a wooden spoon.
  • Reduce the heat to medium. Add 4 cups of water, the sugar, ground cumin and season with salt and pepper. Simmer partly covered for about 30-40 minutes.
  • Meanwhile, start making the meatballs.
  • Preheat oven to 200°C / 392°F.
  • In a mixing bowl, combine all of the ingredients for the meatballs.
  • Knead the mixture for 2-3 minutes for everything to incorporate well. It should feel very soft and moist. And just firm enough to hold some shape. Otherwise, you may add another splash of water to it.
  • Divide mixture to about 14 parts. Shape each into a round ball and then give it a bit of oval shape. Place in a baking dish or pan that fits the meatballs and is deep enough to include the sauce as well.
  • Once you placed all the meatballs in the pan or baking dish, pour the sauce on top all over using a ladle. Bake for about 40-50 minutes. Flipping the meatballs at least once so they cook evenly all over.
  • Serve with rice, pasta, or potatoes. I added some toasted pine nuts and chopped fresh parsley on top. You can also serve them with some spicy red pepper flakes and a spoonful of Greek yogurt on top.

Nutrition Facts : ServingSize 1 meatball, Calories 200 kcal, Carbohydrate 7 g, Protein 11 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 112 mg, Fiber 1 g, Sugar 2 g

GREEK BAKED MEATBALLS: SOUTZOUKAKIA



Greek Baked Meatballs: Soutzoukakia image

Perfectly tender baked meatballs, prepared Greek-style with onions, garlic, spices and fresh herbs in a special red sauce. Be sure to check out the notes for tips and ideas.

Provided by The Mediterranean Dish

Categories     Entree

Time 1h20m

Number Of Ingredients 22

2 slice whole wheat bread (toast-size), toasted to a medium-brown (or use Gluten Free bread if you need)
1/4 to 1/3 cup 60 ml milk or water
1.5 lb/680.389 g lean ground beef
1 small yellow onion, chopped
3 garlic cloves, minced
2 medium eggs
1 tsp/2.36 g ground cumin
1/2 tsp/1.3 g ground cinnamon
1/2 tsp/0.6 g dried oregano
1/2 cup/17 g chopped fresh parsley
Salt and pepper
Drizzle Early Harvest Greek extra virgin olive oil
Early Harvest Greek extra virgin olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup/118.294 ml dry red wine
30 oz/850.486 g canned tomato sauce (that's 2 15-oz cans of sauce)
1 bay leaf
3/4 tsp/1.77 g ground cumin
1/2 tsp/1.3 g cinnamon
1/2 tsp 2 g sugar
Salt and Pepper

Steps:

  • In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.
  • Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.
  • Preheat oven to 400 degrees F.
  • While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly. Now add red wine and cook to reduce by about 1/2, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.
  • Prepare a large baking dish and lightly oil the bottom with extra virgin olive oil.
  • Take the meat mixture out of the fridge. Wet your hands and scoop portions of about 2 1/2 tbsp of the meat mixture and form into large elongated meatballs (football-shaped.) You should have 15 to 16 meatballs or so. Arrange meatballs in the papered baking dish and top with the sauce (be sure to have removed the bay leaf from the sauce.)
  • Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through (check part-way through to make sure sauce is not dry, and if needed, add a little bit of water to the bottom of the baking dish.)
  • Remove from oven and add another drizzle of EVOO. Garnish with parsley and serve over rice or orzo.

Nutrition Facts : ServingSize 1 Large Meatball (average person will have 2), Calories 64 calories, Sugar 3 g, Sodium 177.8 mg, Fat 2.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.7 g, Protein 2.2 g, Cholesterol 22.2 mg

SOUTZOUKAKIA (GREEK MEATBALLS IN A TOMATO SAUCE)



Soutzoukakia (Greek Meatballs in a Tomato Sauce) image

Lovely, delicately seasoned meatballs in a tomato sauce done in the style of the Greeks from Smyrna. This is a warming, hearty dish, great year round, but especially in winter.

Provided by evelynathens

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

2 slices thick dense bread (crusts removed)
1/2 cup dry red wine
1 lb ground lean meat (beef or veal)
1/2 cup finely chopped onion
2 garlic cloves, crushed
1 egg
2 tablespoons chopped parsley
2 tablespoons grated kefalograviera cheese (parmesan makes an excellent substitute) or 2 tablespoons mizithra cheese (parmesan makes an excellent substitute)
1/2 teaspoon oregano
1/2 teaspoon ground cumin
salt and pepper
flour (for dredging)
2 tablespoons olive oil
2 lbs fresh tomatoes
1 tablespoon vinegar
1 garlic clove, chopped
1 bay leaf
3/4 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

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.

SOUTZOUKAKIA GREEK BAKED MEATBALLS IN TOMATO SAUCE



Soutzoukakia Greek Baked Meatballs in Tomato Sauce image

Soutzoukakia also known as Greek baked meatballs in tomato sauce is a classic recipe that's full of flavor. Juicy meatballs cooked in a flavorful rich tomato sauce makes the perfect recipe. Follow along for all my tips and tricks to make the juiciest meatballs!

Provided by Shadi HasanzadeNemati

Categories     Main Course

Time 1h10m

Number Of Ingredients 18

3 slices Bread (whole wheat or white)
1/2 cup water
1 lb ground beef
4 cloves garlic (minced)
1 onion (chopped)
1 large egg
1 tsp cumin
1 tsp kosher salt
1/2 tsp black pepper
3 tbsp all purpose flour
2 tbsp olive oil
2 tbsp olive oil
1 can diced tomatoes (15 oz)
2 tbsp tomato paste
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cinnamon
2 cups water

Steps:

  • Place the bread in a large bowl and add the water. Let it soak for a few minutes and then discard any excess water. Add in the ground beef, onion, egg, garlic, cumin, salt and pepper. Mix well and make sure all the ingredients are well incorporated.
  • Wet your hands and form the mixture into cylinder shaped meatballs. You will have 8 to 12 meatballs. Roll the meatballs in all purpose flour and set them aside.
  • Heat the olive oil in a pan over medium heat. Sear the meatballs in the pan for about 5 minutes until they're golden on all sides. They don't need to be cooked all the way through.
  • To make the tomato sauce, heat the olive oil in the same pan and once it's shimmery (but not smoking), add in the diced tomatoes, tomato paste, salt, pepper, cinnamon and water. Bring it to a simmer and let it cook for 30 minutes so the flavors are combined and the sauce thickens a bit.
  • Add the seared meatballs to the sauce and let it cook on medium low for about 30 minutes.If baking in the oven, place the meatballs in an oven safe dish and pour the sauce over the meatballs. Bake at 400 degrees F for 30 minutes. Check after 20 minutes to make sure the sauce hasn't thickened or dried too much. If needed, add 1/2 cup water.
  • Serve with white rice.

Nutrition Facts : Calories 326 kcal, Carbohydrate 22 g, Protein 29 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 70 mg, Sodium 1429 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving

SOUTZOUKAKIA (GREEK MEATBALLS IN A TOMATO SAUCE)



Soutzoukakia (Greek Meatballs in a Tomato Sauce) image

Served over rice. Hearty, Quick and Healthy. For an even healthier version use skim milk, no-salt-added tomato sauce, and rice cooked without salt or butter.

Provided by littleturtle

Categories     One Dish Meal

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 18

1 lb ground round
1/2 cup soft whole wheat bread crumbs
2 tablespoons onions, finely chopped
2 tablespoons milk
1 tablespoon fresh parsley, chopped
1 teaspoon of fresh mint, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg white
1 garlic clove, minced
vegetable cooking spray
16 ounces tomato sauce
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon pepper
3 cups instant rice, cooked

Steps:

  • In a medium sized bowl, combine first 11 ingredients; stir well.
  • Shape mixture into 30 (1 1/4") meatballs.
  • Place meatballs on rack of a broiler pan coated with cooking spray, and broil 5 1/2 inches from heat (with door partially open) 8-10 minutes or until browned, turning after 6 minutes.
  • Drain and pat dry with paper towels.
  • In a large skillet, combine tomato sauce and next 4 ingredients, and bring them to boil.
  • Add meatballs; cover, reduce heat, and simmer 10 minutes or until thoroughly heated.
  • Serve over rice.

Nutrition Facts : Calories 545.7, Fat 20.1, SaturatedFat 7.4, Cholesterol 65.3, Sodium 808.1, Carbohydrate 65.9, Fiber 4.3, Sugar 5.8, Protein 24.6

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