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Soutzoukakia “Smyrneika”
Ingredients
For the dough
1 kilo of minced beef (not lean)
7 cloves of garlic, grated
1,5 cup of breadcrumbs with garlic ASK
1 egg
Sea salt CAPRIS
Pepper
Half a cup of red wine
For the sauce
2 glasses of red wine
Two tablespoons of tomato paste MEDITERRANEAN TRADITION
1 glass of tomato juice
Two tablespoons of sugar
For serving
Serve with chopped parsley.
Soutzoukakia “Smyrneika”
Method of execution
In the dough, add all the ingredients in order and shape by hand.
Cover the dough with plastic wrap and leave it in the refrigerator for at least two hours to allow the ingredients to bind the flavors together (the longer you leave the more flavorful the dough will be).
Then in hot olive oil, after we have shaped them into meatballs by hand and we have “lightly” flour them, we fry them 60% until they are ready.
Remove them to paper towels, and in a wide, shallow pot, make the sauce with the ingredients mentioned.
As soon as the sauce comes to a boil and the ingredients are homogenized, place the meatballs one by one and lower the heat.
Boil for about 20-25 minutes on low heat and the soutzoukakia are ready.