Smirneika soutzoukakia (Smyrna meatballs)

AuthorEmily

Yields1 Serving

 1 kg Beef and Lamb minced
 ½ cup ILIADA Extra Virgin olive oil
 34 cloves of garlic
 1 tsp cumin powder
 500 g KYKNOS crushed Tomatoes
 1 ½ cups breadcrumbs
 ¼ cup Red wine
 1 tsp sugar
 Salt and pepper
 ODYSSEY Pomace oil for frying

1

Put the mince in a bown and pour in all our ingredients apart from
crushed tomatoes, mix very well and leave the mixture in the refrigerator
for at least half an hour to one night.

2

Shape into oblong meatballs (soutzoukakia) and fry them in plenty of
Pomace oil. Place aside on a paper towel.

3

In a pot add the crushed tomatoes, a bit of cumin powder, salt, pepper, a
bit of sugar and a glass of water. Bring to the boil.

4

Add the fried meatballs in the pot and shimmer for 20 to 30 minutes until
they are cooked.

5

Our soutzoukakia are perfectly accompanied with pilaf rice, french fries or
mashed potatoes !!!

Additional Tips

Ingredients

 1 kg Beef and Lamb minced
 ½ cup ILIADA Extra Virgin olive oil
 34 cloves of garlic
 1 tsp cumin powder
 500 g KYKNOS crushed Tomatoes
 1 ½ cups breadcrumbs
 ¼ cup Red wine
 1 tsp sugar
 Salt and pepper
 ODYSSEY Pomace oil for frying

Directions

1

Put the mince in a bown and pour in all our ingredients apart from
crushed tomatoes, mix very well and leave the mixture in the refrigerator
for at least half an hour to one night.

2

Shape into oblong meatballs (soutzoukakia) and fry them in plenty of
Pomace oil. Place aside on a paper towel.

3

In a pot add the crushed tomatoes, a bit of cumin powder, salt, pepper, a
bit of sugar and a glass of water. Bring to the boil.

4

Add the fried meatballs in the pot and shimmer for 20 to 30 minutes until
they are cooked.

5

Our soutzoukakia are perfectly accompanied with pilaf rice, french fries or
mashed potatoes !!!

Additional Tips
Smirneika soutzoukakia (Smyrna meatballs)