A simple blog about food, cooking, family, friends and the fun of ultra running. From the eyes of Chef Bill Bailey.

Friday, September 14, 2007

SOUZOUKAKIA (meatballs in wine sauce)

Akron's Greek Festival is coming up soon. I thought I would share one of my favorite Classic Greek dishes with you.

Chef Bill Bailey version of
Souzoukakia (Meatballs in Wine Sauce)
1 1/2 pounds ground meat (ground twice)
4 slices white bread, crust trimmed
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 cup dry red wine
1/2 teaspoon onion powder
1 egg
2 8-ounce cans tomato sauce
1 cup water
Salt and pepper to taste
Olive oil for frying
Soak bread in cold water and squeeze out the excess.
In a large bowl, thoroughly mix the meat, bread, garlic, cumin, onion powder, wine and egg by hand.
Shape into long meatballs (football shape), about 3 inches in length.
In a deep pot, add tomato sauce, water, salt and pepper. On medium heat, bring sauce to a gentle boil. Reduce heat.
In a large frying pan, heat enough olive oil to cover the bottom of the pan. Fry meatballs until brown on all sides. Remove from pan with a slotted spoon and place meatballs in the tomato sauce. Simmer until sauce looks thickened and meatballs are completely cooked.
Serves 6.
Note: Souzoukakia are typically served over long-grain white rice in Greek homes, but they can be also served on a hard roll with a little sauce.

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