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Soutzoukakia
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Difficulty:
Serves: 4
Ingredients
- 700 grams of ground beef
- 300 grams of minced pork
- 2 cloves of garlic, finely chopped
- 1 finely chopped onion
- 1½ tsp cumin
- 1½ teaspoons sumac
- 1½ teaspoons paprika
- 300 grams of stale bread without the crust (let the bread go stale)
- 150 grams of red wine
For the tomato sauce:
- 500 grams of Kyknos tomato sauce
- 1 finely chopped onion
- ½ teaspoon cumin
- 2 allspice grains
- ½ glass of sweet red wine
- 2 spoons of Kyknos tomato paste
- Salt
- Freshly ground pepper
Cooking method
Place the stale bread in a bowl with the red wine, fill with water until it covers the bread and let it soak.
On a cutting board with a sharp knife finely chop the onion and garlic.
In another large bowl, place the rest of the ingredients for the soutzoukakia, ground beef, ground pork, melted butter, garlic, onion, cumin, sumac, sweet paprika, salt and freshly ground pepper.
Drain the bread well, add it to the bowl with the minced meat, knead the mixture very well for at least 7-8 minutes and place the minced meat in the refrigerator for 30-40 minutes, covered.
Remove the minced meat from the refrigerator, form into soutzoukakia and place them on a baking sheet lined with non-stick paper.
Bake the soutzoukakia in a preheated oven at 200°C for 10 minutes.
For the sauce, place a sauté pan over high heat to heat well.
Add the butter and sauté the chopped onion for 1-2 minutes.
Add the cumin along with the spice and continue sauteing for another 1 minute, mixing well.
Add the tomato paste, deglaze with the sweet red wine and add the diced tomato, salt and freshly ground pepper, mix well, lower the heat and let the sauce simmer.
Remove the soutzoukakia from the oven, add them to the deep pan with the sauce and continue cooking for another 20-25 minutes.
Serve the soutzoukakia with rice or mashed potatoes.
Place the stale bread in a bowl with the red wine, fill with water until it covers the bread and let it soak.
On a cutting board with a sharp knife finely chop the onion and garlic.
In another large bowl, place the rest of the ingredients for the soutzoukakia, ground beef, ground pork, melted butter, garlic, onion, cumin, sumac, sweet paprika, salt and freshly ground pepper.
Drain the bread well, add it to the bowl with the minced meat, knead the mixture very well for at least 7-8 minutes and place the minced meat in the refrigerator for 30-40 minutes, covered.
Remove the minced meat from the refrigerator, form into soutzoukakia and place them on a baking sheet lined with non-stick paper.
Bake the soutzoukakia in a preheated oven at 200°C for 10 minutes.
For the sauce, place a sauté pan over high heat to heat well.
Add the butter and sauté the chopped onion for 1-2 minutes.
Add the cumin along with the spice and continue sauteing for another 1 minute, mixing well.
Add the tomato paste, deglaze with the sweet red wine and add the diced tomato, salt and freshly ground pepper, mix well, lower the heat and let the sauce simmer.
Remove the soutzoukakia from the oven, add them to the deep pan with the sauce and continue cooking for another 20-25 minutes.
Serve the soutzoukakia with rice or mashed potatoes.