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Soutzoukakia Empty Soutzoukakia

Post  Admin on Mon Jul 27, 2009 9:23 pm

Soutzoukakia (Greek Meatballs) With Tomato & Green Olive Sauce
This recipe for meatball patties is on the menu at Kokkario Estiatorio in San Francisco.
1 teaspoon cumin seed, toasted
2 cups canned whole peeled tomatoes
1/4 cup extra virgin olive oil
1/4 cup thinly sliced white onion
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon dried oregano
1/2 cup white wine
1 tablespoon tomato paste
Pepper to taste
3 tablespoons olive oil
1/2 onion, diced
1 egg yolk
1 tablespoon Dijon mustard
1/2 pound ground lamb
1/2 pound ground pork
4 sprigs fresh mint, chopped
3 sprigs fresh parsley, chopped
2 teaspoons dried oregano
1/2 cup panko crumbs
1 1/2 teaspoons orange zest
2 teaspoons red wine vinegar
Salt and pepper to taste
1/2 cup sliced pitted green olives, for garnish
For the sauce: Crush the cumin with a mortar and pestle. Put the tomatoes in a bowl and crush by hand. Heat a medium-size saucepan over medium heat then add the oil. Add the onion, garlic, cumin and salt and saute until soft. Add the oregano and wine and bring to a boil. Add the tomatoes and their juice and the tomato paste and return to a boil. Reduce heat and simmer for 1 hour, or until the mixture is reduced to a thickened, chunky sauce. Season with pepper and more salt, if necessary.

For the meatballs: Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and saute until translucent. Remove from heat and let the onion cool completely.
Whisk together the egg yolk and mustard in a medium bowl, add the meats and mix well by hand. Add the rest of the ingredients, including the cooled onions, and mix lightly. Form into 1/2-inch thick patties using about 1/3 cup of the mixture for each meatball.
Heat the remaining 1 tablespoon olive oil in a skillet over high heat. Add the meatballs and sear for 3 minutes on each side.
Put meatballs on a serving dish and cover with sauce. Garnish with olives.
Serves 4-6


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