Recipe

Soutsoukakia Recipe

Add Step-by-Step Photos	Freyae / All my dishes 2 years, 10 months ago A delicious Greek winter dish, an interesting spin on Spaghetti and Meatballs Prep:30m Cook:60m Servings:4	Freyae
	meatballs rissoles tomato sauce

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Ingredients

Meatballs:

500g Ground Beef (you could use a combination of beef/pork)

100g Breadcrumbs

1 Large Garlic Clove, minutely chopped

Small Handful of Chopped Parsley

1 Medium Egg

1 Teaspoon Cumin

1 Teaspoon Salt and good grind of Pepper

Vegetable Oil for frying

Some Flour for dusting

Tomato Sauce:

2 Tbsp Olive Oil

1 Can Chopped Tomatoes

75ml Red Wine (whatever dregs you have left is fine)

75ml Water

1 Bay Leaf

1/2 Teaspoon Cumin

Pinch Dried Thyme

Salt, Pepper and pinch of Sugar to taste

Bulghur Wheat Pilaf

6 Tbsp Olive Oil

1 Onion Finely Chopped

1 Large Choppped Tomato

4 Chopped Peppers preserved in Olive Oil (or chargrill your own)

1 Tin Chick Peas

225g Bulghur Wheat

1 Teaspoon Tomato Puree

Salt and Pepper to taste

550ml Stock or water

Directions

To make the Rissoles, place all the ingredients in a bowl and mix well with your hands.

Put some flour on a large plate.

Form the minced beef mixture into sausage shapes, around 3" long, 1/2" wide. Coat with flour, dusting off excess.

Heat 3-4 Tablespoons Vegetable Oil in a shallow frying pan.

Fry the lightly floured Rissoles, 4 or 5 at a time, until golden brown on each side. They do not need to be cooked through at this stage.

Remove to a plate with some kitchen paper and leave to drain.

Making the Sauce:

Using the same pan that you fried the Rissoles in (but discard any fouled oil), heat the olive oil gently in a saucepan and saute the onion and garlic until softened.

Add all the other ingredients and turn up the heat to a brisk simmer. You want to reduce the sauce so it becomes thick and unctuous. It should be ready after about half an hour.

Add the Rissoles to the sauce, turn down the heat to a gentle simmer, cover and cook for another half an hour.

Meanwhile, make the Bulghur Wheat Pilaf.

Heat the oil in a large saucepan then gently saute the onion with the Chick Peas. Once the onion has softened, add the chopped tomato, peppers and tomato puree. Cook for another minute, then stir in the Bulghur Wheat, making sure it is well coated in the tomato/onion/chick pea mixture.

Season well and pour over the stock or water. Turn down to a very gently simmer and cover. Leave for 15 minutes after which time the liquid should be absorbed. Remove pan from the heat and leave for 5 minutes to allow the Wheat to fluff up.

Serve the Rissoles and Sauce over the Bulghur Wheat.

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