Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce)

Ingredients

• 1 kg beef mince
• 1 onion (large, grated or finely processed)
• 7 garlic cloves (large, minced or finely processed)
• 5 slices gluten-free bread (pulsed in a food processor into crumbs)
• 2 tsp dried Greek oregano
• 1 tsp cumin
• 1.5 tsp sea salt
• 0.5 tsp pepper
• 1 cup gluten-free plain flour (for coating)
• olive oil (for frying)
• 400 g canned crushed tomatoes (2 x 400 g cans)
• 2 tbsp tomato paste (heaped)
• 2 tsp dried Greek oregano (for sauce)
• 2 tsp sea salt (for sauce)
• 0.5 tsp pepper (for sauce)
• 1 tsp cinnamon
• 3 L boiling water (extra may be needed)
• 1 tsp cornflour (optional for thickening)
• 2 tbsp ice-cold water (for cornflour slurry)

Steps

1. 1

   In a large mixing bowl, combine the beef mince, grated onion, minced garlic, gluten-free breadcrumbs, 2 teaspoons oregano, cumin, 1.5 teaspoons sea salt, and 0.5 teaspoons pepper.

2. 2

   Mix the ingredients thoroughly and shape into 18-20 oblong meatballs, approximately 7cm x 3cm in size.

3. 3

   Dredge each meatball in the gluten-free plain flour until evenly coated.

4. 4

   Heat olive oil in a large pan over medium-high heat and fry the meatballs until browned on all sides.

5. 5

   In a large pot, combine the crushed tomatoes, tomato paste, 2 teaspoons oregano, 2 teaspoons sea salt, 0.5 teaspoons pepper, cinnamon, and 3 liters of boiling water.

6. 6

   Bring the sauce to a simmer and carefully add the browned meatballs.

7. 7

   Cook for 40-45 minutes, adding more boiling water if the sauce reduces too much.

8. 8

   If a thicker sauce is desired, whisk together the cornflour and ice-cold water to create a slurry, then stir it into the sauce during the final minutes of cooking.

Notes

The bread is the secret to keeping the meatballs juicy and tender. Serve with rice, potatoes, or bread to mop up the sauce. For a smaller family of 4, the mixture can be halved.

Nutrition per serving

• main
• Greek
• meatballs
• gluten-free
• dinner
• comfort food