Soutzoukakia

Soutzoukakia are cumin-laced meatballs served in a luscious tomato sauce. Perfect over rice or even mashed or fried potatoes. Check my stories to see how to make this dish step-by-step!

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#RECIPE
2-3 slices bread (I used whole wheat)
1/4 c (60ml) milk
3 tbsp olive oil
1 splash ouzo (optional)
2 cloves garlic, minced
2-3 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
1 tbsp ground cumin
1 pinch red chili flakes (optional)
salt and pepper
1 lb (450g) ground beef, or mix of ground beef and pork
flour, for dredging
olive or sunflower oil, for frying
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Soak bread in water for 5 min, then squeeze out excess water and add bread to a mixing bowl. Add all other ingredients, except for the meat. Using your hands, mix well. Once well combined, add meat and mix with your hands. Roll into small oval-shaped meatballs. Dredge in flour and set aside.
Heat oil in a large frying pan. Once hot, add soutzoukakia and fry till just brown, turning to cook all sides. Remove from oil and set aside.
For the tomato sauce: Grate 1 small onion into a clean saucepan. Pour in 2 tbsp olive oil and add a pinch of salt, and place over medium-low heat. Cook until onion is softened.
Meanwhile, halve 2-3 large tomatoes. Grate the tomatoes from the cut side, discarding the skins.
Add the grated tomatoes, 3 tbsp tomato paste, 2-3 allspice berries, 2-3 bay leaves, salt, pepper, and 1/2 cup water to the softened onion. Stir well. Once sauce is bubbling, add in all of the soutzoukakia. Bring to a simmer and cover. Simmer gently for 10-15 minutes, until sauce has thickened slightly. Taste and add salt if needed. You can also add a pinch or two of sugar if the sauce tastes acidic.
Serve soutzoukakia over rice, or with mashed or fried potatoes.