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Smirneika soutzoukakia (Smyrna meatballs)

Yields1 Serving

Smirneika soutzoukakia

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

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.


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


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.


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


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

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