Mulberry Pomegranate

Tassia’s Soutzoukakia

Meat and 'kima'0

On a cold, damp day there is nothing nicer to curl up with a generous bowl of soutzoukakia. Gentled spiced with cumin (a rarity in Greek cooking) and slowly poached in a garlic tomato sauce, a dish of these soft, tender meatballs is like a warm hug and it can be made even more comforting with when served on a bed of mashed potato or rice. More simply, they can also be served with a slice of good sourdough bread and if you feel so inclined a warm salad of winter vegetables or greens.

There is debate about whether these meatballs should be baked or fried; or simple poached without this step. Following Aunty Tassia’s recipe, I fry the meatballs but only after they have had a long rest in the fridge.

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Tassia's Soutzoukakia

Σουτζουκάκια 

Ingredients

  • 300 grams Pork and veal mince
  • 1 medium Potato Peeled, grated and squeeze to drain out all of the moisture
  • 1 medium Onion grated
  • 1/2 cup Fresh bread crumbs
  • 1 tsp Ground cumin
  • 1 Egg lightly beaten
  • 1 tsp Greek tomato paste
  • 1 tsp Sofia's chilli puree
  • 1/2 cup Fresh mint and parsely leaves finely chopped

For the sauce

  • 6-8 cloves Garlic rouhly sliced (and less if you prefer)
  • 5 tbsp extra virgin olive oil
  • 1.5 kg ripe tomatoes
  • 1 sprig fresh oregano or basil
  • sea salt to taste
  • Sofia's chilli puree to taste

Instructions

  1. For the meatballs, mix all the ingredients by kneading them lightly for a few minutes.  It's important not to over mix or they will become tough. Using about 1 teaspoon of the mixture, shape into small cylindrical 'sausage' shapes and place on a lined baking tray in one layer. Set the meatballs aside in the fridge to rest for 30 minutes.
  2. Start to make the sauce. Wash the tomatoes and halve or quarter. Put them in a saucepan with a splash of water and let them simmer for a few minutes. Once the tomatoes have released a little liquid, remove from the heat. Place the tomatoes in a colander and push through with a wooden pestle (as mama does) or pass the tomatoes through a mouli. Place the extra virgin olive oil and garlic in a heavy based pot. Allow the garlic to become a little fragrant, but not burnt. Add the oregano or basil and fresh tomato puree. Stir to combine and bring to a gentle simmer for 30 minutes. Add salt and a little chilli puree to taste.
  3. Back to the meatballs, place a pan over medium to high heat. Add a little olive oil and let it heat for 1 minute. Add the meatballs to the pan one at a time. Brown them on both sides for about 5 minutes total. They will cook further in the sauce. When ready, remove from pan and place them on a plate lined with paper towels so they can drain from any excess oil. Finally, add the meatballs to the tomato sauce while it simmers for around 10 minutes, until the sauce thickens and the meatballs are ready. Allow to rest for a little while and serve warm.

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