I am sure you are wondering what the heck soutzoukakia is if you aren’t Greek, and the first time I heard someone mention it I replied, “Gazoontight” (Gesundheit)!
Although this dish has a ridiculously funny name, it has a seriously delicious taste. This particular version of the recipe comes from a part of Turkey called, Smyrni. This used to be a heavily inhabited by Greeks before the population exchange in 1922. It is basically a Greek meatball but instead of round it is egg shaped or like a sausage link.
Whatever shape they end up, you can’t go wrong with their tender and succulent taste. For a lighter and healthier accompaniment, serve with brown rice; for a more indulgent meal, serve with fried potatoes. Really they could even go with a pasta, and I definitely recommend making the leftovers into meatball subs (like below)!
Soutzoukakia Recipe (from Smyrni): with kokkinisto sauceServes 4 Printable Recipe 1 lb. minced meat of choice (beef, lamb, combination) 2 thick slices of bread with without crusts or 1/2 cup breadcrumbs 1/4 cup red wine 1 medium red onion, chopped 2 cloves garlic, minced 1 egg, slightly beaten handful of fresh parsley, chopped 1 – 1 1/2 tsp. cumin 1 – 1 1/2 tsp. Greek oregano salt/pepper sherry wine or vinegar to rub on your hands before shaping, optional Mix everything together very well, including the bread soaked in wine if using fresh bread instead of breadcrumbs. Let rest in fridge for 1-2 hours. Apply vinegar to your hands, if you want, and shape the meat into links. For a healthier meal, grill the links lightly on all sides using your indoor grill – you do not want to cook them, only sear them to lock in the juices. Traditionally, the outsides are lightly fried in shallow oil to lock in the juices, choose whichever method you prefer. Set aside to start the red sauce. Kokkinisto or Red Sauce Recipe: 2-3 T. olive oil 1 small white onion, chopped 1 can chopped tomatoes 1-2 cloves garlic, minced 1 cinnamon stick or dash of cinnamon 1-2 bay leaves salt and pepper Sauté the onions in the oil until translucent, about 6-8 minutes on medium low heat. Add the garlic until fragrant, then add everything else and stir gently. Once simmering, add the soutzoukakia links and cook on a very low simmer for 45-60 minutes, turning the links occasionally to cook through. The key is to cook slowly so that they meat stays tender and juicy. Garnish with some fresh parsley and serve with rice, potatoes, pasta, or bread, but most importantly enjoy!
If you are interesting in making Greek meatballs but prefer not to combine with the red sauce, you should definitely try Keftedakia. They are super easy to make and I’ll bet you can’t eat just one either!
Today, yes Today, is our LAST day in Lesvos. We are getting our last bags packed and will take the overnight ship to Kavala late tonight. It is about an 11 hour boat ride so we will have lots of time to mentally get ourselves prepared that this change is actually happening – it still doesn’t seem quite real yet! BUT IT IS….!
We will spend a couple of weeks with the in-laws and make a trip to Athens before leaving for Florida around the 16th of December. I should be able to keep blogging and I have a few pictures ready and just waiting for their moment to shine! Thank each and everyone of you for your continually support and encouragement, I love reading your emails and feel so blessed every time I receive one! Thank you so much and keep them coming!
Kali orexi and let me know how your Soutzoukakia turn out?