Greek Market Meatballs with Cumin and Pepper
The Greek Market in Winnipeg offers customers Greek products, in-house Greek food and cooking classes. The food is sold cold for reheating at home. Among the many favourites - including stuffed vegetables, cheese pie, and chicken breast stuffed with red peppers and olives - are these cumin-flavoured meatballs called sousoukakia.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 387 |
| pro | 22 g |
| total fat | 21 g |
| sat. fat | 6 g |
| carb | 29 g |
| fibre | 4 g |
| chol | 107 mg |
| sodium | 983 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 44% |
| vit A | 13% |
| vit C | 27% |
| folate | 16% |
-
2 tbsp (25 mL) extra-virgin olive oil
6 cloves garlic
1 small onion, quartered
4 tsp (20 mL) ground cumin
2 tsp (10 mL) pepper
1 tsp (5 mL) salt
2 eggs
1 cup (250 mL) dry bread crumbs
1 lb (500 g) lean ground beef
2 tbsp (25 mL) chopped fresh parsley
tomato_sauce:
1 tbsp (15 mL) extra-virgin olive oil
1 onion, finely chopped
1 can (28 oz/796 mL) crushed tomatoes
1/2 cup (125 mL) dry red wine
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) each salt, pepper and ground cumin
Preparation:
Tomato Sauce: In large saucepan, heat oil over medium-high heat; sauté onion until golden, about 5 minutes. Stir in tomatoes, wine, sugar, salt, pepper and cumin. Reduce heat to low; cover and simmer for 20 minutes, stirring occasionally.
Meanwhile, in food processor, pulse together oil, garlic, onion, cumin, pepper and salt until smooth. Add eggs; pulse just until mixed. Add bread crumbs and beef; pulse just until mixed.
Using about 2 tbsp (25 mL) of the beef mixture for each, shape into 2-inch (5 cm) long ovals. Place on rimmed baking sheet; bake in 400°F (200°C) oven until no longer pink inside, about 15 minutes. (Make-ahead: Let sauce and meatballs cool for 30 minutes; refrigerate until cold. Mix together and refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks. Thaw in refrigerator before continuing.)
Add meatballs to sauce; cover and simmer for 30 minutes, stirring occasionally. Serve sprinkled with parsley.
Source
Canadian Living Magazine: September 2003
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