Soutsoukakia (Greek Meatballs)

Soutsoukia
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/24272-tsoutsoukakia-final-f.jpg?w=100
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 105 mins

(Meatballs with Roasted Garlic, Olives and Tomato) Serve these meatballs with crusty bread to soak up the sauce.

Ingredients

Meatballs:
1/2pound ground pork
1/2pound ground lamb
1/4pound ground beef
1 onion chopped
4cloves garlic, chopped
6cloves garlic, roasted and mashed
2tablespoons chopped fresh dill
2tablespoons chopped fresh parsley
1/2teaspoon salt
Coarsely ground black pepper
1tablespoon Dijon mustard
8slices white bread, crusts removed
1/2cup 2% reduced-fat milk
1/2cup all-purpose flour
3tablespoons olive oil
Sauce:
1tablespoon extra-virgin olive oil
3cloves garlic, sliced
1large onion. chopped
1/2cup red wine
2cups reduced-sodium beef broth
2cups reduced-sodium chicken broth
1can (28-ounce) Italian plum tomatoes, undrained
4whole bay leaves
1/2cup tsakistes or best-quality green olives, pitted and halved
1/2cup kalamata olives, pitted and halved
Fresh parsley, dill and mint, chopped (optional)
2teaspoons dried oregano

Instructions

  1. To prepare meatballs, combine pork and next 10 ingredients (pork though mustard) in a large bowl. In a separate bowl, soak bread in milk until saturated. Remove bread from milk, squeezing to drain off extra milk. Add bread and excess milk to meat mixture; mix well. Shape mixture into 24 (golf ball size) meatballs. Dredge in flour.
  2. Heat oil in a Dutch oven. Add meatballs; cook until brown on all sides. Remove and drain on paper towels.
  3. Add oil, sliced garlic and onions to pan; sauté until golden brown, about 5 minutes. Add wine; stir to loosen brown bits. Cook until most of the liquid is absorbed, 10 to 15 minutes. Add broths and tomatoes. Stir, breaking up tomatoes a bit. Add bay leaf. Simmer 30 minutes. Add meatballs to sauce. Cook 1 hour.
  4. Just before serving, add olives, fresh herbs, if desired, and oregano. Stir to combine.

Recipe by Chef Michael Psilakis.

Nutritional Info *per serving

  • Glycemic Load 8
  • Calories 460
  • Fat 25g
  • Saturated Fat 8g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 13g
  • Cholesterol 65mg
  • Sodium 690mg
  • Potassium 450mg
  • Carbohydrate 32g
  • Fiber 3g
  • Sugars 6g
  • Protein 23g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 35%
  • Calcium 15%
  • Iron 25%
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