Soutzoukakia- Mini Greek Meatballs

Submitted by presvicki

"This is my husband's favorite dish! Most of the recipes call for pan frying before baking but I find that the meatballs soak up the tomato sauce better and are juicer this method. Serve as an appetizer or as a main course with pasta. Delicious!!!"

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 4 slices Italian bread, with the crusts removed
• 1 cup red wine
• 2 lbs ground beef
• 1 cup onion, grated
• 2 garlic cloves, crushed
• 2 eggs, beaten
• 2 tablespoons fresh parsley, chopped
• 1⁄4 cup parmesan cheese, grated
• 1⁄2 teaspoon Greek oregano
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 (24 ounce) jar spaghetti sauce
• 1 cup red wine
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon clove

directions

1. 1. Soak bread in wine for 5 min and then squeeze out excess liquid.
2. 2. Combine meat, bread, onions, garlic, parsley, eggs, cheese, oregano, cumin, salt and pepper. Set aside and chill in fridge for 1 hour.
3. 3. Pinch off 1 tbsp of meat mixture and mold it into little footballs or cigars. Place in casserole baking dish.
4. 4. Combine spaghetti sauce with wine, cinnamon and cloves and pour over uncooked meatballs.
5. 5. Bake uncovered in a preheated 375 degree oven for 1 hour.

Reviews

[sikirie]

I loved this recipe because I didn't have to fry the meatballs first! The only changes we made were not to dredge the meatballs in flour and we used a sweet red wine instead of the dry merlot. It was so delicious. The meatballs are so tender and the sauce was so flavorful! No leftovers!!!