Soutzoukakia Sto Fourno - Greek spiced meatballs baked in an aromatic tomato sauce with potatoes.

Описание: For my recipe visit, https://www.maryskouzina.com/soutzouk...
My own Soutzoukakia Sto Fourno recipe tea towel can be purchased here: https://www.maryskouzina.com.au/produ...

The origins of Soutzoukakia come from Smyrni also known as Ismir in modern day Turkey where Greeks used to reside (and many still do). Having married into a family from Constantinople, I am very fortunate to have a loving father-in-law who is fluent in the Politiki Kouzina. I am always in awe of the stories and memories he shares with me of his mother cooking in Kurtulus, a town formerly named Tatavla, meaning ‘stables’ in Greek. These special recipes come from the ‘Rum’ which is the word for Orthodox Christian Citizens of Modern Day Turkey and they hold deep and great importance to the rich history of Greek food in Constantinople.

Though traditionally, Soutzoukakia are cooked in a pot with the tomato sauce, proper name, Soutzoukakia Smyrnerika, this is my adaptation to the recipe. Making it a tray bake with the addition of potatoes makes this a complete meal. It’s one of my most popular recipes and I hope you enjoy it.

Potatoes:
5-6 potatoes peeled & cut into wedges
1 teaspoon dried oregano
8 tbsp Extra virgin olive oil
1/2 cup water.
Salt & pepper

Sauce:
5 tbsp Extra virgin olive oil
¼ of an onion – finely chopped
2 grated crushed garlic
400ml tomato Passata
125ml of water
½ teaspoon dried oregano
2 bay leaves.
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1/4 teaspoon All spice
Salt and pepper to taste

Soutzoukakia mixture:
800g Beef mince
¾ of an onion – grated or finely chopped
2 grated cloves of garlic
1/4 cup chopped parsley
¼ cup of breadcrumbs
1 egg
1 teaspoon cumin
1 teaspoon dry oregano
½ teaspoon cinnamon
1/4 teaspoon All spice
5 tablespoons of extra virgin olive oil
Salt and pepper to taste

Preheat oven to 180c. Place cut potatoes into quarters and place into a large tray with the olive oil, oregano, water and seasoning. Cover tightly with foil and bake for 30 minutes.

In a small pot or pan and over medium heat, sauté onion and garlic in olive oil. Pour in the tomatoes, water, add the spices and bay leaf allowing it to come to a simmer and cook for 20 mins or until the sauce has only slightly thickened.

To prepare the Soutzoukakia combine all the ingredients listed in a large bowl and form long oval shapes (if the mixture is not holding well or is too wet, add more breadcrumbs a tablespoon at a time). Set aside until ready to add to the tray with potatoes.

In your tray, arrange the raw Soutzoukakia among the par-cooked potatoes then spoon over the sauce. Top with a final drizzle of oil and bake for 20-25 minutes uncovered or until the Soutzoukakia have cooked.

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00:00 - Introduction
00:13 - Preparing the potatoes
01:30 - Making the sauce for the soutzoukakia
03:11 - Making the soutzoukakia
04:33 - forming the soutzoukakia
05:29 - Combining everything into the tray
06:44 - Plating up the Soutzoukakia

#greekfood #recipe #greekrecipes #homemade #homecooked