Soutzoukakia

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I did an inventory the other weekend as well as discovered that I convey a lot of solid set down beef inwards my freezer. I'm ever looking for novel solid set down beef recipes, as well as then I figured this was a slap-up fourth dimension to branch out. My friend Elly had linked to these Soutzoukakia inwards a recent post, as well as they sounded as well as then elementary as well as delicious I seat them on the menu.


These were a large hitting amongst the whole family. Baby Girl unremarkably eats a twenty-four hours behind us (although we're trying to alter that, depending on when SP gets abode from work), exactly she asked for a gustatory modality of mine as well as ended upward inhaling 2 meatballs from my plate. I saved 2 meatballs for her for side past times side night's dinner as well as in 1 lawsuit to a greater extent than she inhaled them as well as asked for more. This is a large bargain because she's been off meatballs for awhile now. I actually enjoyed the flavors inwards the meatballs as well as loved the Lycopersicon esculentum sauce over the mashed potatoes. Delicious as well as easy. Thanks for helping me branch out, Elly!

Soutzoukakia
Elly Says Opa!

1 medium onion, divided
1 lb. solid set down beef
1 teaspoon salt
Freshly solid set down dark pepper, to taste
1/2 teaspoon dried oregano
1 clove garlic, pressed
2-3 tablespoons fresh parsley
1 egg, lightly beaten
1-2 tablespoons breadstuff crumbs (optional)
Olive oil
1 (15 oz.) tin flaming Lycopersicon esculentum sauce
1 (15 oz.) tin flaming water
2 bay leaves
1/2 – 1 teaspoon cumin (start amongst 1/2 as well as taste-test)
1 pinch sugar
Salt as well as pepper
1 tablespoon corn starch dissolved inwards 1/2 loving cup H2O

Finely mince or grate one-half of the onion into a large bowl. Mix inwards the beef, common salt as well as pepper, oregano, garlic, parsley, egg, as well as breadcrumbs (if using). Form the mixture into elongated/oval-shaped meatballs. (I got fourteen meatballs).

Heat plenty olive crude oil to coat the bottom of a medium Dutch oven or pot over medium-high. Pan-fry the meatballs, inwards batches, until they are browned on all sides. Remove the meatballs from the pot as well as drain the oil.

Put the pot dorsum over the oestrus as well as add together 1 tablespoon oil. Dice the other one-half of the onion, as well as add together it to the pot; laid upward until translucent. Add the Lycopersicon esculentum sauce, water, bay leaves, cumin, saccharide as well as common salt as well as pepper to taste. Bring the mixture to a depression boil as well as add together the meatballs. Simmer for at to the lowest degree xv minutes, exactly longer is fine too. Add the corn starch slurry at the end. Remove the bay leaves as well as serve over mashed potatoes.
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