The Souzoukakia (Greek Meatballs with Sauce)


Here is my recipe of the popular Greek “meatball” dish, called Souzoukakia. Instead of making a ball out of the ground beef, you roll each ball side ways. I did not use any bread crumbs in this recipe, just seasonings and eggs for the ground beef mixture, to keep the carbohydrates low, since we were going to eat it with rice. This will yield about 48 little Souzoukakia, giving you approximately 12 servings of 4 Souzoukakia each, or 8 servings of 6 each. You can eat these as is with the sauce, on top of rice/pasta, or with your favorite bread. Here we go….

Step 1 – Sauté 1 chopped onion in 4 teaspoons olive oil in heavy bottom or non-stick pan, on medium heat, for 4 minutes, stirring often.


Step 2 – Make sauce by adding 7 cups water, 1 cup white zinfandel wine, (2) 6 ounce cans tomato paste, 1 to 2 teaspoons salt (start with less, you can always add more later), black pepper, 1 tablespoon each of dried oregano/basil/parsley, 1 tablespoon garlic powder, 2 teaspoons sugar, and 1 bay leaf. Let cook for 10 minutes, uncovered, while you begin preparing your Souzoukakia.


Step 3 – Now it’s time to make your Souzoukakia and add them to your sauce. Mix 3 pounds ground beef, with 3 eggs, 1 1/2 teaspoons salt , black pepper, 1 tablespoon each garlic powder/dried dill/ dried crushed mint/ dried parsley. Make into meatballs, but then elongate them to look like little sausages, and add to sauce. You will get about 48-50 small Souzoukakia (about 1 1/2 inch meatball, rolled sideways). Cook on medium for 1 hour, uncovered, carefully stirring. Remove fat as it floats up to surface, if any. Remove from heat, garnish with dried crushed mint, and serve as is, or with rice/pasta, or your favorite bread. That’s it! Enjoy ! ♡♡♡♡




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