Soutzoukakia
סוּצוּקאקִי
Soutzoukakia are elongated Greek-style meatballs steeped in a rich tomato-wine sauce, perfumed with cumin and garlic. The Sephardi Jewish community of Thessaloniki (once home to the largest Ladino-speaking Jewish population in the world) adopted this dish, adapting it to kosher laws and serving it at weekday meals and celebrations alike.
Ingredients
- •500g ground beef
- •1 slice stale bread, soaked and squeezed
- •3 garlic cloves, minced
- •1 tsp cumin
- •1 tsp allspice
- •1/4 cup red wine (kosher)
- •1 egg
- •Salt and pepper
- •Olive oil for frying
- •For sauce: 400g crushed tomatoes, 1/2 cup red wine, 1 tsp sugar, 1 tsp cinnamon
Instructions
- 1
Combine beef, bread, garlic, cumin, allspice, wine, egg, salt, and pepper. Mix well.
- 2
Shape into oval elongated meatballs. Refrigerate 20 minutes.
- 3
Fry meatballs in olive oil until browned on all sides. Remove.
- 4
In the same pan, combine crushed tomatoes, red wine, sugar, and cinnamon. Simmer 10 minutes.
- 5
Add meatballs to sauce. Simmer 20 minutes until cooked through.
- 6
Serve over pasta, rice, or with crusty bread.
Kosher notes
Use kosher-certified wine (mevushal for broader use). A meat dish — keep all cookware meat-designated.
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