Meatball Sausages Smyrna Style Soutzoukakia Smyrneika Recipe

Imagine an evening where the kitchen is your stage and the soothing aroma of cumin and cinnamon fills the air – welcome to the art of crafting Soutzoukakia, a dish that promises to turn your dinner into a flavor-packed escape.

My love for the culinary arts, especially in making traditional dishes, is certainly a strong part of my family’s heritage. My Meatball Sausages Smyrna Style, also known as Soutzoukakia Smyrneika, are a primo example of that.

They marry a delightful blend of cinnamon and cumin with crushed tomatoes and a splash of red wine in what seems, to me at least, to be a sauce beyond compare.

Meatball Sausages Smyrna Style Soutzoukakia Smyrneika Recipe Ingredients

• Ground Beef: Rich in protein, essential for muscle growth and repair.
• Bread Crumbs: Adds texture and helps bind the meatballs.
• Red Wine: Enhances flavor with depth and aromatic complexity.
• Ground Cumin: Provides warm, earthy spice, enhancing savory flavors.
• Garlic: Adds pungency and is known for antioxidant properties.
• Olive Oil: Heart-healthy fat, essential for cooking and flavor.
• Crushed Tomatoes: Offers savory acidity, vital for a rich sauce.
• Ground Cinnamon: Adds warmth and subtle sweet undertones to the dish.

Meatball Sausages Smyrna Style Soutzoukakia Smyrneika Recipe Ingredient Quantities

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• 500g ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup red wine
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 1 can (400g) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon ground allspice
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

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How to Make this Meatball Sausages Smyrna Style Soutzoukakia Smyrneika Recipe

1. In a large mixing bowl, combine ground beef, breadcrumbs, egg, red wine, minced garlic, ground cumin, ground cinnamon, salt, and pepper. Ensure thorough mixing of the ingredients until all are well incorporated and the mixture is uniform.

2. Mold the blend into finger-sized elongated meatballs that look like small sausages.

3. In a big frying pan, warm 2 tablespoons of olive oil over medium heat. Add in the meatballs and brown them, shaking the pan a bit, so they can brown evenly and not burn, for about 5-7 minutes. Remove the browned meatballs from the pan and set them aside.

4. In the same skillet, put the leftover olive oil. Sauté the onion, which you have chopped, until it is clear and very soft, about 5 minutes. This is the time it should take for the onion to reach this state.

5. Combine the tomato paste into the mixture; let it bubble away for a minute to let its flavor develop.

6. Combine the crushed tomatoes, sugar, ground allspice, and bay leaf in the skillet. Stir well to combine and bring the sauce to a simmer.

7. Put the seared meatballs back into the skillet, being careful not to mash them, and immerse them in the sauce.

8. Put the lid on the skillet. Let it simmer. Let it simmer on low heat for about 30 minutes. Let the flavors meld together. Let the meatballs cook through. This is low-tech, but it works.

9. Take out the bay leaf and correct the taste with salt and pepper as needed.

10. Present the Soutzoukakia piping hot, and crown it with a shower of freshly minced parsley. Accompany with your choice of rice, pasta, or bread.

Meatball Sausages Smyrna Style Soutzoukakia Smyrneika Recipe Equipment Needed

1. Large mixing bowl
2. Frying pan (large skillet)
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Tongs
8. Lid for skillet
9. Plate (to set aside meatballs)
10. Serving spoon

FAQ

• Q: Can I use a different type of meat instead of ground beef?
  
  A: Yes, you can substitute ground beef with ground pork, lamb, or a mix of your preferred meats for variation in flavor.
• Q: Is there a recommended substitute for red wine?
  
  A: You can substitute red wine with beef broth or grape juice if you prefer a non-alcoholic option.
• Q: Can I make this recipe gluten-free?
  
  A: To make it gluten-free, use gluten-free breadcrumbs and ensure that all other ingredients are marked gluten-free.
• Q: How can I make the dish spicier?
  
  A: Add a pinch of chili powder or a small amount of chopped fresh chili to the meat mixture for added heat.
• Q: How long can I store the leftovers?
  
  A: The leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
• Q: Can I freeze the meatballs before cooking?
  
  A: Yes, you can freeze the uncooked meatballs on a baking sheet and then transfer them to a freezer bag for up to 3 months.

Meatball Sausages Smyrna Style Soutzoukakia Smyrneika Recipe Substitutions and Variations

Chopped beef: Use ground lamb, or turkey, for different flavor, or to reduce fat.
Breadcrumbs: Use crushed crackers or panko as a substitute for breadcrumbs.
Red wine: If you need to skip the wine, sub in beef broth for a wine-like flavor, or use grape juice for an alcohol-free choice.
Canola oil or vegetable oil can stand in for olive oil in recipes.
Diced tomatoes: Substitute with fresh crushed tomatoes or tomato sauce if desired.

Pro Tips

1. Chill the Meatball Mixture: After mixing the meatball ingredients, let the mixture chill in the refrigerator for about 30 minutes before shaping them. This helps the mixture firm up, making it easier to form and hold together during cooking.