Friday, 17 October 2014

Soutzoukakia Smyrneika

For the Tomato Sauce
¼ cup olive oil, divided
1 small onion
1glove garlic
500 grams (1.10 lbs) tomato puree
1 tin whole tomatoes with the juice (400 gr. – 14.11 oz)
½ cup water
¼ tsp cinnamon
Freshly ground black pepper
3 allspice berries
1 tsp salt black pepper 
1 tbs of powder chicken stock

For the meatballs:
800 grams ground veal or beef
3 slices white bread without the crust
1/3 cup red dry wine
2 ½ tbsp lemon juice
2 tbsp olive oil
½ tsp salt
1/8 tsp cinnamon
1/8 tsp freshly grated black pepper
1/8 tsp ground allspice,
1/8 tsp cumin
1 very large clove garlic (about 1 tsp)

Puree the onion together with 2 tbsp olive oil in a food processor.   Heat the remaining olive oil and sauté the onion for a few minutes and then add all the spices and stir to get out their fragrances.  Add the tomatoes and water, bring to a boil, lower heat and simmer for about 20 minutes, until the sauce is thick.
Meantime, soak the bread together with the wine, lemon juice and 2 tbsp olive oil.
Squeeze the bread and use the fluid to puree the garlic in a food processor. Then add the bread in the food processor and mix.
Put the ground meat in a bowl with all the spices and bread. Mix well and let it rest for about ½ to 1 hour in the refrigerator for the flavours to mix.
Shape the meatballs into an oblong small sausage, around 8 cm (3 inches) long.   And place in a baking tray and bake until golden browned then Pore tomato sauce directly into the tray on to the soutzoukakia and  lower heat and bake for about another 20 minutes until sauce thickens.
 Serve with potato chips toped with oregano and feta or steamed rice toped with feta cheese enjoy!