11 teaspoon
of ground cumin (if you are a fan of cumin, try 2-3 teaspoons!)
11/2 teaspoon
of cinnamon
11/4 cup
of olive oil
15 slices
of stale bread soaked in red wine and squeezed dry or 1 cup of breadcrumbs
1 salt
and freshly ground pepper
13 cups
tomato juice (passata)
11 onion,
grated
11 cup
red wine
12 garlic
cloves, minced
11 tablespoon
tomato paste
1 olive
oil
11 tsp
sugar
1 salt
and freshly ground black pepper
11 teaspoon
cumin
11 bay
leaf
12 tablespoons
green olives, pitted (optional)Instructions To prepare the soutzoukakia, knead all ingredients together and leave the mixture in the refrigerator for 1 hour. Shape into oblong meatballs and shallow fry gently in oil till golden brown. Alternatively for a lighter dish, bake the soutzoukakia till golden brown. To prepare the tomato sauce for the soutzoukakia, sauté the onion in olive oil. Add the squashed garlic and fry for 3-4 minutes until the onions are tender. Add the wine, the tomato juice, sugar, cumin, tomato paste, the bay leaf and season with salt and freshly ground pepper. Bring to a boil and simmer, until the sauce starts to thicken. Add the fried/ baked / grilled soutzoukakia in the tomato sauce and stir gently, being careful not to brake them. Leave to simmer in low heat for 15 minutes, enabling the meatballs to absorb all the wonderful flavours from the tomato sauce. Serve the soutzoukakia (baked meatballs) while still hot with some rice or mashed potatoes and lots of tomato sauce. Enjoy!!
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