Soutzoukakia with Mashed Potatoes

RECIPES/MEAT/Minced meat

Soutzoukakia with Mashed Potatoes

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Recipe-Ingrediants

Deliciously fluffy soutzoukakia made with a blend of three meats that give them a wonderful texture and flavor. Here, we'll explore the lighter version of this dish by skipping the frying with flour and oils and instead baking them lightly in the oven. Soutzoukakia stand out for their aroma, shape, and taste. Their name comes from the word "suzuk," which means sausage. The original recipe called for stuffing them into casings to make sausages, but the Greek variation is that we shape them into elongated meatballs. However, they still maintain their character with the strong aroma of cumin and garlic. When we smelled the dish, we knew it wasn't just ordinary meatballs with the strong scent of mint or burgers with parsley, but the famous soutzoukakia that we eagerly anticipated to be served with mashed potatoes or rice!

Ingredients:

200g ground beef
200g ground pork
200g ground lamb
1 egg
3 cloves of garlic, mashed + 1 finely chopped for the sauce
2 slices of bread, soaked in wine
1 large onion, finely chopped
1 cup red wine
1 tsp cumin
Freshly ground pepper
1 tsp fresh tomatoes, crushed or tomato paste
1 tsp tomato puree
2-3 bay leaves
Salt, freshly ground pepper, a pinch of sugar

Directions

Soak the bread in wine. Once it is well soaked, squeeze out the excess liquid and crumble it. Keep the leftover wine aside.
In a bowl, mix the ground meats and add the crumbled bread, egg, freshly ground pepper, salt, cumin, and garlic. Knead well and refrigerate for an hour to allow the flavors to meld.
While waiting, begin preparing the mashed potatoes, which you can find the recipe for here (link to mashed potatoes recipe).
After an hour, take the meat mixture and shape it into elongated meatballs, dipping your hands in the reserved wine and placing them on a baking tray. Bake them at 170°C (340°F) until they turn a light golden color (flip them halfway through cooking).
Meanwhile, in a saucepan, saute the finely chopped onion, add the garlic, crushed tomatoes, and tomato puree. If needed, add a pinch of sugar. Let it simmer.
Once the soutzoukakia are out of the oven, dip them into the sauce and let them simmer for about 10 minutes (the cooking time may vary depending on their thickness).
Serve the soutzoukakia with mashed potatoes and the sauce, or with rice, or even with eggplant puree (link to eggplant puree recipe) that complements them perfectly. Give it a try!

Enjoy your delicious soutzoukakia with mashed potatoes or your preferred side dish!