Soutzoukakia, a tantalizing dish steeped in history and tradition, stands as a testament to the rich tapestry of Greek cuisine. With its unique blend of aromatic spices and savory flavors, this iconic dish has captured the hearts and palates of food enthusiasts around the world. Join us on a culinary journey as we delve into the origins, ingredients, preparation methods, and the art of savoring Soutzoukakia.
Soutzoukakia, also known as Smyrna meatballs or soutzoukakia smyrneika, carries a captivating history that dates back to the early 20th century. The dish was introduced to Greek cuisine by refugees from Asia Minor after the Great Fire of Smyrna. This migration brought together a melting pot of flavors and culinary techniques, contributing to the diverse and vibrant nature of Greek gastronomy.
Central to the distinct character of soutzoukakia is the use of cumin. This warm and earthy spice infuses the meatballs with a spicy bittersweet aroma and delicate citrus undertones. Achieving the perfect balance is paramount, as cumin's potency can be overpowering if not used judiciously.
There are two main cooking methods for soutzoukakia, each offering a unique experience. Baking yields a lighter, more health-conscious version, while frying delivers a delightful crispy exterior.
Traditionally served in a rich tomato sauce, soutzoukakia tantalizes the taste buds with its harmonious blend of flavors. They are commonly accompanied by rice, pasta, or crusty bread, allowing diners to soak up the savory sauce. To elevate the experience, consider pairing this Greek delight with a glass of red wine, further enhancing the culinary symphony.
This authentic soutzoukakia smyrneika recipe, which serves 4 persons, takes 50 minutes to prepare and 35 minutes to cook.
Soutzoukakia - Ingredients
- 500 gr of ground beef
- 2 thick slices of bread, without the crust
- 1 egg, beaten
- 1 medium onion, finely chopped
- 3 cloves garlic, crushed
- 2 tsp. of cumin
- 1 tsp. of dried oregano
- 3 tbsp. of fresh parsley, finely chopped
- 2 tsp. of sea salt
- ½ tsp. of pepper
- 1 glass of white wine
- 30 gr of flour, for frying
- Vegetable oil for frying
For the soutzoukakia tomato sauce
- 1 can of plum tomatoes, pureed and strained to remove seeds
- 50 ml of Greek olive oil
- 3 cloves garlic, crushed
- ¼ tsp. of cumin
- 1 medium onion, chopped
- 50 ml of white wine
- 1 bay leaf
- ¼ tsp of cinnamon
- salt and freshly ground pepper
Soutzoukakia - How to Make
- Start making soutzoukakia smyrneika by pouring the wine and soaking the bread on a soup plate.
- After a few minutes, squeeze the liquid out from the bread loaves.
- Take a large bowl, and add the ground beef, egg, onion, garlic, cumin, oregano, parsley, salt, pepper, and the soaked bread. Mix well until you get a homogeneous mixture.
- Place the ground beef mixture in the fridge for at least ½ hour to rest.
- In the meantime prepare the tomato sauce. In a saucepan, heat the olive oil and fry the onions until soft and translucent.
- Preheat oven to 170 C
- Add the garlic, cumin, bay leaf, cinnamon, wine, and plum tomatoes, season with salt and pepper, and simmer on low heat for 30 minutes.
- Wet your hands and form the beef into quenelle-shaped little sausages.
- Bake in the oven until lightly brown for around 20 minutes.
- Transfer the meatballs to the saucepan containing the tomato sauce and simmer for about 10-15 minutes.
- Remove the bay leaves and garnish with chopped parsley.
- Serve the soutzoukakia.