Traditional Greek recipes: Soutzoukakia

Niki Louca from My Greek Kitchen shares her favourite recipe for soutzoukakia with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!

Ingredients:

• 500  gms pork mince
• 500 gms ground beef
• 1 large onion grated
• 4 cloves garlic minced
• 2 eggs
• 12 slices day old white bread (chopped in a food processor)
• 150ml milk
• ½ bunch of fresh mint finely chopped
• 2 tsp dried oregano
• 2 tsp cumin
• 1 tsp cinnamon
• ½ tsp chilli flakes (optional)
• 1 tsp pepper
• 2 tsp salt
• ½ bunch chopped parsley
• 1/3 cup olive oil
• Extra oil for frying

FOR THE SAUCE:

• ¼ cup olive oil
• 1 medium onion finely chopped
• 2 garlic cloves minced
• 1 tsp dried oregano
• 2 tsp cumin
• 2 tsp sweet paprika
• 1 tbsp tomato paste
• 3-4 bay leaves
• 1 cup chicken stock (or 1 chicken stock cube diluted in a cup of hot water)
• 750 ml passata sauce
• 1 tsp sugar
• 2 cinnamon sticks
• Salt and pepper to taste

Method:

1.  Process the bread in a food processor and add to a mixing bowl.
2. Add the pork and beef mince, onion, garlic, milk, oil and all the fresh and dry herbs.  Mix together well till all ingredients are well incorporated making sure the bread is well combined and breaks up completely.
3. Form into golf size balls, or alternatively oval shape (which is the traditional way) and set them aside.
4. In a deep frying pan, pour your extra oil and fry meatballs till they are lightly brown.
5. Drain onto a plate with absorbent paper.  Repeat till all the soutzoukakia are done.
6. In another pot, add all the sauce ingredients together and bring to a boil.  Once sauce is boiling, reduce heat and simmer for 20-30 minutes.  We want the sauce to thicken a little. 
7. Once your sauce has reduced and thicken slightly add the soutzoukakia into the sauce and let them finish cooking (approx… 20-30 minutes).  Gently stir them, making sure you don’t break them but also making sure they don’t catch at the base of your pot.  If the sauce has reduced a lot, add ½ cup water and continue to cook them.
8. Once ready, you can serve them with steamed rice or cooked pasta.

Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.