Soutzoukakia – Greek meatballs with Cumin

Soutzoukakia – Greek meatballs with Cumin

Made with Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch 60 min (COOK TIME: 60 min)

cooking sketch Medium

Ingredients

Sauce

  • 1/3 cup extra virgin olive oil
  • 1 large brown onions (finely diced)
  • 800 g Mutti Polpa Finely Chopped Tomatoes (2 400g tins)
  • cup ½red wine (dry)
  • 1 cups ½water (hot)
  • 2 bay leaves
  • 1 tsp cinnamon (ground)
  • tsp ½salt
  • tsp ¼black pepper
  • tsp ½chilli flakes (or to your liking)

Meatballs

  • 1 kg beef mince
  • 3 tsp cumin (ground)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbs thyme (dry)
  • 10 sprigs fresh parsley (finely chopped)
  • 2 large eggs
  • cup ½breadcrumbs
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Method

Sauce

  1. In a flameproof baking dish use the extra virgin olive oil to sauté the diced onions until they become translucent. Transfer half of them in a large bowl for the meatballs and set aside.
  2. Add the rest of the sauce ingredients in the flameproof baking dish, mix well, bring to a boil and simmer for 15min.

Meatballs

  1. Preheat the oven at 180˚C fan forced.
  2. While the sauce is simmering, prepare the meatball mixture. In the large bowl you placed the sautéed onion and added the rest of the meatball ingredients. Mix well until they are all well combined.
  3. Use the ¼ cup measuring cup to scoop the mince mixture with which you can form elongated meatballs. By this stage the sauce should finish simmering.
  4. Place the meatballs in the flameproof baking dish with the sauce, scoop sauce on top of each meatball. Bake the meatballs for 35min uncovered.
  5. After 20min take the baking dish out and turn the meatballs around, return the dish to the oven for the last 15min. The sauce should reduce by that time and the meatballs will be cooked through.
  6. Take the baking dish out, cover it with foil and allow it to rest for 10min before serving with rice or fried chips.

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Also made with: Polpa


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