SOUTZOUKAKIA- MINI GREEK MEATBALLS

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Soutzoukakia- Mini Greek Meatballs image

This is my husband's favorite dish! Most of the recipes call for pan frying before baking but I find that the meatballs soak up the tomato sauce better and are juicer this method. Serve as an appetizer or as a main course with pasta. Delicious!!!

Provided by presvicki

Categories     Meatballs

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 16

4 slices Italian bread, with the crusts removed
1 cup red wine
2 lbs ground beef
1 cup onion, grated
2 garlic cloves, crushed
2 eggs, beaten
2 tablespoons fresh parsley, chopped
1/4 cup parmesan cheese, grated
1/2 teaspoon Greek oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (24 ounce) jar spaghetti sauce
1 cup red wine
1/2 teaspoon ground cinnamon
1/2 teaspoon clove

Steps:

  • 1. Soak bread in wine for 5 min and then squeeze out excess liquid.
  • 2. Combine meat, bread, onions, garlic, parsley, eggs, cheese, oregano, cumin, salt and pepper. Set aside and chill in fridge for 1 hour.
  • 3. Pinch off 1 tbsp of meat mixture and mold it into little footballs or cigars. Place in casserole baking dish.
  • 4. Combine spaghetti sauce with wine, cinnamon and cloves and pour over uncooked meatballs.
  • 5. Bake uncovered in a preheated 375 degree oven for 1 hour.

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