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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2003
Ingredients
Tomato Sauce:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 983 mg
- Protein 22 g
- Calories 387.0
- Total fat 21 g
- Cholesterol 107 mg
- Saturated fat 6 g
- Total carbohydrate 29 g
%RDI
- Iron 44.0
- Folate 16.0
- Calcium 12.0
- Vitamin A 13.0
- Vitamin C 27.0
