Baked meatballs in tomato sauce (souzoukakia)

Ingredients

For meatballs

500 g minced pork

500 g minced beef

2 tsp sweet paprika

2 tsp ground cumin

2 eggs, lightly beaten

125 ml (½ cup) white wine

60 ml (¼ cup) olive oil

1 onion, finely chopped

2 garlic cloves, crushed

100 g (½ cup) jasmine rice

625 ml (2½ cup) chicken stock

150 g kasseri cheese, grated 

tzatziki, finely chopped tomato, and sliced and shredded spring onion, to serve

Tomato sauce

810 g can chopped tomatoes

1 tbs of tomato paste

1 small onion diced very thinly in a blender

1 glove of garlic diced very thinly in a blender 

1 tbsp wholegrain mustard

1 tbsp ground cumin

2 tbsp honey

2 tsp extra virgin olive oil

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. 

Instructions

Preheat oven to 200°C. Place pork and beef in a large bowl. Knead until smooth. In a blender chop very fine the onions and garlic and add to meat and spices,eggs, wine and herbs and stir to combine.

Roll meatballs in to oval-shaped meatballs and dust with flour  and place in a baking tray. Drizzle a bit of olive oil and cook in the oven until all browned but juicy. 

To make tomato sauce

Meanwhile heat oil in a heavy-based saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, for 3 minutes or until onion has softened. Add tomato paste and can of diced tomatoes seasoning with salt and pepper. Stir in 375 ml stock and bring to a simmer. Reduce heat to low and cook for 15 minutes or until slightly thickened. Check Season.

Place meatballs into a deep round 24 cm ovenproof dish. Season, then ladle sauce over the meatballs. Pour over remaining 250 ml stock. Cover with foil and bake for 30 minutes. Remove foil and bake for a further 10 minutes or until meatballs are cooked through and sauce has slightly thickened. Add cheese and cook for a further 5 minutes or until melted.

Serve meatballs over a bed of jasmine rice topped with tzatziki, chopped tomato and spring onion.