Authentic Soutzoukakia Smyrneika Recipe

The word says it all: soutzoukakia. It evokes memories close to the heart and continues to inspire chefs and gourmands alike. Angela Nikolettou shares with us her grandmother's recipe. Yiayia Angela was from Smyrna. Need we say more?

Soutzoukakia from Smyrna Source: Supplied

Asia Minor meatballs - Σμυρνέϊκα σουτζουκάκια

Ingredients

1 kg beef mince

1 egg

½ loaf stale bread (sourdough works well)

2 cloves garlic, crushed

1 tsp ground cumin

olive oil for frying

1 bottle tomato puree

 Method

• Remove crusts from bread and cut into large chunks.
• Place in a bowl and cover with water for a few minutes until soaked. Taking a handful at a time, squeeze out the water and crumble the bread so it becomes coarse breadcrumbs.
• In a bowl, add the mince, garlic, cumin, egg, bread and seasoning, and mix well.
• Shape the mince into oval shaped balls that fit into the palm of your hand and set aside. 
• Place the tomato in a heavy based saucepan and simmer.
• Shallow fry the meatballs in small batches.
• Once browned, add directly into the simmering tomato sauce. Repeat until all the meatballs have been browned. If needed add a little hot water to the sauce.
• Season and simmer until the meatballs are cooked. Serve with rice or pasta.

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