Soutzoukakia- Mini Greek Meatballs

"This is my husband's favorite dish! Most of the recipes call for pan frying before baking but I find that the meatballs soak up the tomato sauce better and are juicer this method. Serve as an appetizer or as a main course with pasta. Delicious!!!"
 
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Ready In:
1hr 25mins
Ingredients:
16
Serves:
6-8
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ingredients

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directions

  • 1. Soak bread in wine for 5 min and then squeeze out excess liquid.
  • 2. Combine meat, bread, onions, garlic, parsley, eggs, cheese, oregano, cumin, salt and pepper. Set aside and chill in fridge for 1 hour.
  • 3. Pinch off 1 tbsp of meat mixture and mold it into little footballs or cigars. Place in casserole baking dish.
  • 4. Combine spaghetti sauce with wine, cinnamon and cloves and pour over uncooked meatballs.
  • 5. Bake uncovered in a preheated 375 degree oven for 1 hour.

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Reviews

  1. I loved this recipe because I didn't have to fry the meatballs first! The only changes we made were not to dredge the meatballs in flour and we used a sweet red wine instead of the dry merlot. It was so delicious. The meatballs are so tender and the sauce was so flavorful! No leftovers!!!
     
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RECIPE SUBMITTED BY

I am a Pastor's wife and married to my best friend. My hobbies are cooking and collecting wonderful kitchen gadgets. I am a working mom and feel very bless with such a wonderful life!
 
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