Soutzoukakia recipe
Meatballs in tomato sauce with cinnamon and cumin (Soutzoukakia) Rick Stein's recipe for meatballs is incredibly morerish, perfect for a special midweek meal. 500g/1lb 2oz beef mince2 garlic cloves, finely chopped or grated1 free-range egg, beaten½ tsp ground cumin½ tsp dried oregano2 slices stale white bread (about 100g/3½oz), soaked in red wine, squeezed dry and torn into small pieces½ tsp salt12 turns black peppermill3 tbsp olive oil 500g/1lb 2oz beef mince 2 garlic cloves, finely chopped or grated 1 free-range egg, beaten ½ tsp ground cumin ½ tsp dried oregano 2 slices stale white bread (about 100g/3½oz), soaked in red wine, squeezed dry and torn into small pieces ½ tsp salt 12 turns black peppermill 3 tbsp olive oil 3 tbsp olive oil1 onion, finely chopped1 garlic clove, finely chopped5cm/2in cinnamon stick1 tsp ground cumin1 tsp sugar150ml/5fl oz red wine1 tbsp tomato purée500ml/18fl oz passata½ tsp salt12 turns black peppermill 3 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 5cm/2in cinnamon stick 1 tsp ground cumin 1 tsp sugar 150ml/5fl oz red wine 1 tbsp tomato purée 500ml/18fl oz passata ½ tsp salt 12 turns black peppermill cooked rice12 green olives cooked rice 12 green olives Method To make the meatballs, put all the ingredients, except the olive oil, in a large bowl and mix. With wet hands, shape the mixture into 20 to 24 rugby-ball shapes. Heat the oil in a frying pan over a high heat and fry the meatballs until golden-brown on all sides, or grill on a griddle pan if you like grill lines on the patties.To make the tomato sauce, heat the oil in a lidded saucepan over medium heat. Gently fry the onion and garlic with the cinnamon stick, cumin and sugar until soft but not browned, about 10 minutes. Add the red wine and bring to the boil, then reduce the heat to medium. Add the tomato purée, passata, salt and pepper and cook until slightly thickened, about 20 minutes.Add the meatballs and simmer for 20–30 minutes covered until cooked through, adding a little water if the sauce is too thick. Serve with rice and green olives. To make the meatballs, put all the ingredients, except the olive oil, in a large bowl and mix. With wet hands, shape the mixture into 20 to 24 rugby-ball shapes. To make the meatballs, put all the ingredients, except the olive oil, in a large bowl and mix. With wet hands, shape the mixture into 20 to 24 rugby-ball shapes. Heat the oil in a frying pan over a high heat and fry the meatballs until golden-brown on all sides, or grill on a griddle pan if you like grill lines on the patties. Heat the oil in a frying pan over a high heat and fry the meatballs until golden-brown on all sides, or grill on a griddle pan if you like grill lines on the patties. To make the tomato sauce, heat the oil in a lidded saucepan over medium heat. Gently fry the onion and garlic with the cinnamon stick, cumin and sugar until soft but not browned, about 10 minutes. To make the tomato sauce, heat the oil in a lidded saucepan over medium heat. Gently fry the onion and garlic with the cinnamon stick, cumin and sugar until soft but not browned, about 10 minutes. Add the red wine and bring to the boil, then reduce the heat to medium. Add the tomato purée, passata, salt and pepper and cook until slightly thickened, about 20 minutes. Add the red wine and bring to the boil, then reduce the heat to medium. Add the tomato purée, passata, salt and pepper and cook until slightly thickened, about 20 minutes. Add the meatballs and simmer for 20–30 minutes covered until cooked through, adding a little water if the sauce is too thick. Serve with rice and green olives. Add the meatballs and simmer for 20–30 minutes covered until cooked through, adding a little water if the sauce is too thick. Serve with rice and green olives.