Monday, October 6, 2014

Meatballs with Ouzo a.k.a Soutzoukakia

                                                      Meatballs with Ouzo a.k.a Soutzoukakia

 Soutzoukakia, by the time you get through my blog you will be able to order Greek food in Greek.
This is another traditional dish that I found in a recipe book that was a giveaway with a magazine. I have been cooking this dish for many years and I have made just two tiny alterations to the original recipe, I will give the original and my changes as well.


2 pounds of chop meat if your vegan substitute soy crumbles
Soy crumbles
1 bag of Carolina long grain rice( When I make it in the States, this rice has been our favorite in our family)
1  Can of diced tomatoes tomatoes
1/2 cup of olive oil
1/2 cup of ouzo
1/2 teaspoon of ground cumin
1/2 teaspoon of sugar
1/3 cup vinegar
1/3 cup water
3 cups of flour
3 cloves of garlic
1 tablespoon of  tomato paste ( original recipe doesn't call for this) I like to add color to the recipe
1 cup of bread crumbs ( I use 1 cup of Quaker Oats) makes the meatballs juicier and softer), instead of bread crumbs

If you like bread crumbs, then use 4C bread crumbs, they are  spicier and I love them.
salt & pepper to taste

Add chop meat, garlic cloves, cumming, egg, Quaker oats, salt, pepper,vinegar and water. Water and vinegar make the meatballs fluffier and softer. Mix all ingredients together 

After you have mixed it very well make oblong shaped meatballs.

Take a piece of aluminum paper or a bowl ( This is convenient for me).Roll your meatball in the flour. After you roll it in the flour pat it down so you can rid of all the excess flour. As shown in the pictures below.

Once you have finished with all your meatballs set them aside until you set you frying pan.

Once your oil is sizzling hot, drop your meatballs in they are ready when they have turned brown on each side.

Make sure you don't place  too many in your frying pan.

TIP:  Have your platter ready with towels so the excess oil can drain on them before you place them in your sauce.

Make sure all excess oil has drained and of course I use olive oil.

Clean you frying pan, add you diced tomatoes, 1/3 cup of olive oil,tomato paste, ouzo,salt and pepper to taste.You can also add a dash of cumin if you like. Add 1 cup of water, cook on high for about 5 minutes, then add your meatballs.

Just look at them being cooked away. After you place your meatballs let them cook on high for about 10 minutes then let them simmer on medium for another 5 minutes or until sauce thickens, if you would like more color just add more tomato paste. While this is simmering, prepare your rice or paste. I prefer this with rice.

Before adding your rice to boil, water should be boiled first, add your rice then add about 1 tablespoon of salt. It depends on your servings. I measure 1/2 cup of rice for each person and the add 1 extra 1/2 cup just to be sure. Your rice should be al dente.

Drain your rice in a strainer, let it sit for about 5 minutes and return to pot.

Once in pot, add 2 - 4 tablespoons of butter. ( Makes the rice taste sweeter and it prevents it from being sticky. Just look at the butter melting away, you always substitute the butter for olive oil.

Now the way I serve my rice.

Take mold, anything will really do, even small shot glasses.

Add the rice, pat it down and the flip it over in your plate.

This recipe goes very well with semi - sweet wine.

Sprinkle with Parmesan cheese and Kale Orexi !! :) 

This how I serve the rice to my kids.  I used shot glasses and you can omit the ouzo when cooking for kids, I had two separate sauces. 

If you have any questions about this recipe or any other recipe feel free to contact me. 
Most of the ingredients that you will need you can purchase through my Amazon affiliate links. I make a small commission, this is how I try to help to provide for the little things in my household. Thank you :)