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Soutzoukakia ©

March 18, 2015




Here is a recipe, which is a special request, from my dear friends in Denmark, G and M. This recipe will also give much delight to my children and their friends, who enjoy this Greek recipe every summer when they come to stay 🙂

I haven’t posted for a while and everything on Word Press has changed! For now, even more complicated to post!!!!! I hope it comes out O.K.

Marios for you !



Soudzoukakia ©



Soutzoukakia ©Soutzoukakia




For 4 persons

Preparation time : 3/4 hr.

Cooking time: 45 mins






Meat Oblongs:

3/4 Kilo of good quality mince meat

4 Slices of bread soaked in water or 3 tbs grated rusk ( frigania )

1 onion finely grated

2-4 cloves of garlic finely grated

1 tsp cumin powder

1 tsp salt, freshly ground black pepper

1 whole egg

1 tbs finely chopped parsley

2-3 tbs Olive oil to add to mince meat mixture

Enough Olive oil to well cover frying pan or deep saucepan

2 sprigs of parsley to garnish


Tomato Sauce


2-3 tabs tomato puree

400g tin of chopped tomatoes or 3-4 fresh tomatoes finely chopped

3 tbs Olive Oil

3-6 allspice berries

1 large stick of cinnamon

1/2 tsp Cumin powder

1 glass of wine

1 clove garlic sliced

1 red Chili bruised




1. Place ingredients for meat oblongs in a large bowl. (The bread slices should be soaked in water for two minutes and then remove crusts and squeeze out water leaving just the crumb.)

2. Removing any jewellery you may be wearing and washing your hands well, knead mince until thoroughly mixed, especially the bread. The end result should be uniform and smooth. This takes about 3 minutes. If the mince sticks to your hands add more olive oil. This can also be done with a wooden spoon, but it takes much longer.

3. Taking a heaped tablespoon full of the mixture, shape into rounds and then into oblongs, between your palms, until all the mixture is used up and place them on a large plate.

4. Place oil in frying pan, or preferably deep saucepan and place over high heat for two minutes, no more, or the oil will smoke! Then gently lower the meat balls into the oil and fry for 3-4 minutes on each side, turning with a spoon and fork. If the oil starts to spit turn the heat down a little. Each side of your meat ball, should be browned. Once done, place on kitchen paper to drain.


Tomato Sauce

1. In another saucepan, place ingredients for your sauce. Bring to the boil, add an extra cup full of water. Gently simmer and add meat balls. Simmer with a lid closed for 20 minutes.

2. Serve in pre-heated dish and garnish with parsley. This dish goes excellently with mashed potatoes, pasta or rice.


Soutzoukakia ©

What you are aiming for.

Soutzoukakia ©

Grate onion and garlic on fine grater, or process in blender.

Soutzoukakia ©

Pick fresh parsley from your garden, wash thoroughly in slated water and chop finely.

Soutzoukakia ©

Soak bread in water for 1-2 minutes, remove crusts and squeeze out water. Add to mince meat.





Soutzoukakia ©

To mince meat add whole egg, salt pepper, cumin, parsley, bread, grated onion and garlic.


Soutzoukakia ©

Mix well for 2-3 minutes until thoroughly blended. If the mixture at the end of the blending time sticks to your fingers, add more olive oil.

Soutzoukakia ©

Taking a heaped tablespoon full, shape into oblongs in the palm of your hands, until all the mixture is used up.

Soutzoukakia ©

Cover base of saucepan generously with olive oil. Place on high heat for 2 minutes. ( Not longer or the oil will start to smoke.) Lower oblong meat balls into oil, using a spoon and fork and fry 3 minutes on each side, or until brown.

Soutzoukakia ©

Once meat balls are browned, remove and place on kitchen paper to drain, before lowering into tomato sauce.

Soutzoukakia ©

Add olive oil, enough to cover base of large saucepan. Add allspice berries and cinnamon and tomato puree.

Soutzoukakia ©

To spices and tomato puree, add wine and fresh or tinned tomatoes together with chili pepper and extra garlic, if liked. Season!!!!

Soutzoukakia ©

Lower fried meat balls into sauce and simmer “Gently” for 20 minutes with the lid on. Check seasoning!!!!!

Soutzoukakia ©

Serve on heated plates together with rice, pasta or mashed potatoes.





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