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Greek Sausage Balls (Soutzoukakia)
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Serves 24
A fun and tasty twist on the traditional Italian sausage balls.
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Ingredients:
2 1/2 lb ground beef
1 lb loaf of crusty white bread, (crusts removed)
2 cloves garlic, (minced finely)
1 tsp cumin, (ground)
2 eggs, (lightly beaten)
to taste salt and pepper
vegetable oil for frying
1 1/2 cups sweet red wine
1 15 oz. can tomato sauce
1/4 cup olive oil
1 tsp sugar
1/2 tsp ground cinnamon
Directions:
Soak the bread with a little water and 1/2 cup of the sweet wine. Let the bread absorb the liquid for a few minutes.
Squeeze out the liquid from the bread, crumble it and add to the ground meat mixture.
Add the garlic, cumin, salt, pepper, and eggs. Mix well and incorporate all the ingredients. Form the mixture into balls about 1 1/2" to 2" diameter.
Heat about an inch of vegetable oil in a skillet and carefully add the soutzoukakia to the pan. Fry them until lightly browned on all sides. Drain on paper towels and set aside.
While the soutzoukakia are frying, prepare the sauce. In a large sauce pan or Dutch oven, add
1/4 cup of olive oil, tomato sauce, sugar, cinnamon, remaining cup of wine, and 1 cup of water.
Bring the sauce to a boil over medium-high heat until it thickens. Add the soutzoukakia to the sauce, heat to a boil, and then remove from the heat.
Allow them to absorb the sauce to become tender before serving.
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Greek Sausage Balls (Soutzoukakia)
Serves 24
Ingredients:
2 1/2 lb ground beef
1 lb loaf of crusty white bread, (crusts removed)
2 cloves garlic, (minced finely)
1 tsp cumin, (ground)
2 eggs, (lightly beaten)
to taste salt and pepper
vegetable oil for frying
1 1/2 cups sweet red wine
1 15 oz. can tomato sauce
1/4 cup olive oil
1 tsp sugar
1/2 tsp ground cinnamon
Directions:
Soak the bread with a little water and 1/2 cup of the sweet wine. Let the bread absorb the liquid for a few minutes.
Squeeze out the liquid from the bread, crumble it and add to the ground meat mixture.
Add the garlic, cumin, salt, pepper, and eggs. Mix well and incorporate all the ingredients. Form the mixture into balls about 1 1/2" to 2" diameter.
Heat about an inch of vegetable oil in a skillet and carefully add the soutzoukakia to the pan. Fry them until lightly browned on all sides. Drain on paper towels and set aside.
While the soutzoukakia are frying, prepare the sauce. In a large sauce pan or Dutch oven, add
1/4 cup of olive oil, tomato sauce, sugar, cinnamon, remaining cup of wine, and 1 cup of water.
Bring the sauce to a boil over medium-high heat until it thickens. Add the soutzoukakia to the sauce, heat to a boil, and then remove from the heat.
Allow them to absorb the sauce to become tender before serving.
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