Soutzoukakia Smyrneika & the Best mashed Potatoes: Greek Meatballs in Tomato Sauce with Mashed Potat

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice adds sweetness without alcohol, while broth adds flavor.

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Stale bread can be used to reduce waste.

Start by using a food processor to finely chop 4 garlic cloves.

Add lots of fresh parsley to the food processor and pulse until finely chopped.

Chop 2 small onions into quarters and pulse in the food processor until finely chopped, then add to the meat mixture.

Add salt, crushed red pepper flakes, dried oregano, dried cumin powder, and black pepper to the meat mixture.

Mix the meat mixture before adding panko bread crumbs and milk.

Add panko bread crumbs and milk to the mixture, or use soaked bread if preferred.

Scramble 2 eggs and add them to the mixture, then mix everything until well combined.

Take a handful of the meat mixture and shape it into elongated meatballs, resembling sausages.

Heat a cast iron skillet over medium heat and add oil once hot.

Fry the meatballs for 2-3 minutes on each side until browned, but not cooked through.

In a saucepan, heat 3-4 tablespoons of olive oil and add 1 grated garlic clove.

Add a 28 ounce can of pureed crushed tomatoes and a little water to the saucepan.

Add 1 teaspoon of sugar, half a teaspoon of cumin, salt, black pepper, crushed red pepper flakes, and a bay leaf to the sauce.

Bring the sauce to a boil, then reduce heat to medium and cover, cooking until thickened for about 10 minutes.

Once the sauce is ready, combine it with the browned meatballs in the skillet.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens