Monday, 2 March 2015

Soutzoukakia meat balls with feta stuffing with tomato sauce


1kg of beef mince
1/2 cup of dried breadcrumbs 
4 cloves of garlic
4 Tbls of red wine   
Salt and freshly ground pepper
1tbls of pepprica 
1 Tbls of cumin seed

 For the filling

1 cup of grated feta cheese
1 cup kefalograviera cheese grated.
1 Tbls of fresh parsley 

For the sauce 

1 375g can tomato purée 
1/3 cup of extra virgin oil 
1 pinch of sugar
1tsp of ground cumin 
1tsp of hot pepprica 
1tbls of chicken powder stock
1 Tbls of tomatoe paste
1/4 of olive oil
1 cup water

Combine all the ingredients of the meatballs in a large mixing bowl and mix them thoroughly. It may be a good idea to put the mixture in the fridge for a while it will help the meat mixture to marinade. Combine the  ingredients for the filling. 
 Mould and pat the meat mixture into flat meatballs, putting some filling in the centre with the help of a spoon. Every now and then wet your fingertips in Some red wine and continue moulding place in meat bolls in a baking tray with some olive oil until golden. Put all the sauce ingredients in a pan and boil for 10-15 minutes until the sauce thickens. Drop the meatballs in the sauce and let them cook for 10 minutes. Then put back in a dip baking tray and bake uncovered for 10 min until sauce thickens! Serve them with rice pilaf.