Soutzoukakia (Greek meatballs) recipe
Why don't you try Bottle Green Sweet Lime Cordial with water as an accompaniment to this classic Greek dish
See method- Serves 4
- 15 mins to prepare and 45 mins to cook
- 607 calories / serving
- Freezable
Ingredients
For the burgers
- 500g lean minced beef
- 1 egg, beaten
- 25g stale breadcrumbs
- 2 cloves garlic, crushed
- 2 large onions, finely chopped
- 1 tsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp freshly chopped parsley
- 3 tbsp olive oil
- 1kg ripe tomatoes, roughly chopped
- 1 tsp caster sugar
- 2tbsp tomato puree
- 150ml vegetable stock
- 225g pitted olives
- 100g feta cheese, crumbled
Each serving contains
- Energy
- 2535kJ 607.0kcal
- Fat
- 38g
- Saturates
- 12g
- Salt
- 1.8g
- Sugars
- 17g
of the Reference intake
Carbohydrate 30.0gProtein 38.4gFibre 10.0g
Method
- Mix the beef mince, egg, breadcrumbs, garlic, half the onions, cumin and herbs together. Season and shape into 20 balls.
- Heat the oil in a frying pan and fry the meatballs in two batches for 5 minutes, until browned. Remove and set aside.
- Fry the remaining onions until golden. Stir in the tomatoes, sugar, purée and stock. Bring to the boil, then simmer for 5 minutes.
- Return the sauce to the pan with the meatballs and olives and simmer uncovered for 20-25 minutes. Season to taste and serve scattered with feta cheese.
- See more Greek recipes
This recipe is perfect for making in large batches and freezing to use at a later date.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
