Soutzoukakia- Mini Greek Meatballs
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!!!
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 4slices Italian bread, with the crusts removed
- 1cup red wine
- 2lbs ground beef
- 1
- 2
- 2
- 2
- 1⁄4
- 1⁄2teaspoon Greek oregano
- 1⁄2teaspoon cumin
- 1⁄2teaspoon salt
- 1⁄2teaspoon black pepper
- 1(24 ounce) jar spaghetti sauce
- 1cup red wine
- 1⁄2teaspoon ground cinnamon
- 1⁄2teaspoon clove
Advertisement
DIRECTIONS
- 1. Soak bread in wine for 5 min and then squeeze out excess liquid.
- 2. Combine meat, bread, onions, garlic, parsley, eggs, cheese, oregano, cumin, salt and pepper. Set aside and chill in fridge for 1 hour.
- 3. Pinch off 1 tbsp of meat mixture and mold it into little footballs or cigars. Place in casserole baking dish.
- 4. Combine spaghetti sauce with wine, cinnamon and cloves and pour over uncooked meatballs.
- 5. Bake uncovered in a preheated 375 degree oven for 1 hour.
Advertisement