Smyrna style meatballs (soutzoukakia smyrneika)
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You simply can’t get enough of this comfort food. Try not to eat too many because they are rather difficult to digest. So, to be sure, better serve them for lunch.
Combine all the ingredients of the Smyrna meatballs in a large mixing bowl and scrunch them thoroughly. Better still if you put the mixture in the fridge for a while. Now combine the filling ingredients. 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 Mavrodafni and continue moulding. Stir-fry the meatballs in olive oil for a couple of minutes 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. Serve them with rice pilaf.
portions 6
Preparation Time 30 minutes
Cooking Time 10 minutes
Ingredients
- 1kg beef minced meat
- 1/2 tea cup of dried breadcrumbs
- 4 cloves of garlic, crushed
- 4 tablespoons (plus some extra for moulding) Mavrodafni wine
- 2 eggs
- 1 tablespoon cumin powder
- salt
- freshly ground pepper
- For the filling
- 1 tea cup of feta cheese, crumbled
- 1 tea cup of kefalotyri cheese, grated
- 2 tablespoons parsley, finely chopped
- For the sauce
- 1kg tomatoes, grated
- 1/3 tea cup of extra virgin olive oil
- a pinch of sugar
- salt
- freshly ground pepper
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