Continue to fry until the aromas from the spices start coming through. Start by frying your onions until translucent then stir in add the tomato paste, cumin and a bit of salt and pepper. Tip: use a pan that comes with a lid! You’ll thank me later when there is less tomato splatter in the kitchen to clean! While the Soutzoukakia are baking, pour some oil into a deep frying pan and heat it up. The second step is to prepare your soutzoukakia tomato sauce. I personally prefer to bake them as they turn out lighter, less fatty and with less calories without compromising on the taste! You can go traditional and shallow fry them or go healthy and bake them. You can cook your soutzoukakia in one of two ways. If you want to be precise get your scale out! Each Soutzoukakia meatball should weigh approximately 70 grams (2.4 oz). Grab a fistful of the mixture and shape using the palm of your hands into oblong meatballs. Finally place the mixture in the fridge for about 1 hour in order for the spices to soak through the meat! Knead them with your fingers until all the ingredients are combined and evenly spread throughout the mixture. Start by placing all the ingredients for the soutzoukakia meatball mixture in a large bowl. The first step is to prepare your soutzoukakia meatballs mixture. Soutzoukakia are prepared in three stages.
#THESSA SAUCE HOW TO#
How to make this Traditional Soutzoukakia recipe? If you prefer you can also use a combination of beef and pork mince. If you’d like them to be on the healthier side you can use lean/low fat beef. Traditionally soutzoukakia are made with beef mince. But be careful to use in moderation as it can be a little overpowering! Cumin is a very fragrant spice that will soak through the meat and infuse it with its unique aromas. The secret ingredient that makes these meatballs (soutzoukakia) unique is nothing else than cumin.
This is a hearty Greek dish, perfect for a big family meal! Which spices to use in Soutzoukakia Smyrneika? Delicious, packed with Mediterranean flavours and covered in a rich and thick tomato sauce! This traditional soutzoukakia recipe was introduced to the Greek cuisine in the beginning of the 20th century and has its origin from the city of Smyrni or modern day Izmir.
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