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Soutzoukakia me Elies (Greek meatballs with Olives in Tomato Sauce) Recipe

A recipe by Vali Manuelides

Ingredients

For the meatballs:

• 500g finely minced meat (preferably a mix of 250g lamb and 250g beef or veal)
• 1 large onion, grated or finely chopped
• 100g bread (soaked in water and then squeezed dry)
• 1 medium egg
• 1tsp oregano
• 2 tsp cumin
• 1 tbsp fresh chopped parsley
• 1 tsp freshly ground black pepper
• 1 tbsp Odysea Aged Corinthian vinegar
• 250g Odysea Green Cracked Olives

For the sauce:

• 500g lightly concentrated tomato sauce
• 1 glass white wine
• 1 tsp sugar
• 2 cloves garlic, crushed (optional)
• ½ cup Karyatis Extra Virgin Olive oil

Method

1. Put the onion, bread, egg, salt, pepper, cumin parsley vinegar and oregano in a food processor and blend well. Place the mixture in a bowl and add the minced meat, mix together with your hands.
2. Take approx 1tbsp of the mixture and form it into an oval shape meatball, continue until all the mixture has been used. Should yield approx. 30 meatballs.
3. Oil a flat oven-proof dish or deep baking tray and place the meatballs side by side in one layer. Bake in the middle of a very hot, pre-heated oven (200c) for 20 minutes until the tops become brown. Remove and pour the wine over them. Return to the oven while you prepare the tomato sauce.
4. In a large jug mix together tomato sauce, sugar, salt, olive oil, garlic (optional) and olives.
5. Remove the meatballs and pour tomato and olive sauce mix over them. Return to the oven and bake until the sauce begins to bubble (about 5 minutes) then reduce the temperature to 180c and cook for a further 20 minutes.

Excellent served with rice, pasta or potatoes.