Sutzukakia Smyrneika

Name: Sutzukakia Smyrneika - Mihaela A.
Ingredients: 1 kg minced meat; 1 onion; 3; 4 cloves of garlic; 2 slices of bread or breadcrumbs; 1 egg; 2 teaspoons of cumin; 1 teaspoon of cinnamon; salt; pepper; oil for frying; tomato sauce; 1 tablespoon of seasoning.

Diverse - Sutzukakia Smyrneika by Mihaela A. - Recipia

I have made Sutzukakia a few times, especially when I have guests or crave a hearty dish. I enjoy preparing these elongated meatballs with cumin, cinnamon, and garlic, in a simple tomato sauce. The first time I tried the recipe was because I had ground meat and didn't want to make regular meatballs. Since then, I make it quite often, especially since it pairs well with pilaf or mashed potatoes, without much effort. Quick Info Total time: about 1 hour 10 minutes Preparation time: 30-40 minutes (including chilling time) Cooking time: 30-40 minutes Servings: 6-8 Difficulty: medium, nothing complicated if you have all the ingredients ready Recipe type: main dish, traditional Greek and Turkish food Ingredients 1 kg ground meat (beef, a mix, or whatever you have on hand) 1 large onion 3-4 cloves of garlic 2 slices of bread (or breadcrumbs) 1 egg 2 teaspoons ground cumin 1 teaspoon ground cinnamon salt, pepper (to taste) oil (for frying) tomato sauce (approx. 500 ml or enough to cover the meatballs well) 1 tablespoon Delikat (optional, for the sauce) 1 clove of garlic (for the sauce) 1 glass of water (approx. 200 ml, for the sauce) Preparation steps 1. Place the ground meat in a deep bowl. Grate the onion and add it to the meat. Peel and crush 3-4 cloves of garlic. Soak the two slices of bread in water, then squeeze them well and add them to the bowl. If using breadcrumbs, 2-3 tablespoons will suffice. 2. Crack an egg over the mixture. Sprinkle in salt, pepper, 1 teaspoon of cumin, and all the cinnamon. You can adjust the spices to your liking, but these are the basic quantities for the specific flavor. 3. Knead everything well by hand until the mixture binds together. Place the bowl in the refrigerator for 20-30 minutes to let the flavors meld and to firm up the mixture a bit. 4. Heat a pan with oil. Wet your hands with water and shape the meatballs into elongated forms, about the size of a thumb. Don’t make them too thick so they cook evenly. 5. Fry the meatballs on all sides, just until they develop a light crust. They don’t need to be fully cooked, as they will simmer in the sauce. Remove them to a plate and focus on the sauce. 6. In a wide pot, add a bit of oil (you can use some leftover from frying). Add a clove of garlic sliced thinly. After a few seconds, pour in the tomato sauce, 1 teaspoon of cumin, salt, pepper, 1 tablespoon of Delikat, and the glass of water. 7. Let the sauce come to a boil, then carefully add the meatballs. Cover and simmer on low to medium heat, without stirring too much, until the sauce reduces and thickens slightly. This takes about 25-30 minutes. Taste for salt and spices at the end, if needed. 8. Serve warm, with pilaf, mashed potatoes, or even with fresh bread, depending on personal preference. Why I make this recipe often I prepare it because it’s hearty, has a unique flavor from the cumin and cinnamon, and the ingredients are usually on hand. It’s not very demanding, holds up well the next day, and the sauce keeps it tender. Tips and variations Tips Use meat with some fat so the meatballs don’t turn out dry. Don’t skip the chilling time – it helps a lot with the texture. Don’t over-fry them, as they will cook further in the sauce. Substitutions You can use only beef, only pork, or a mix. It also works with turkey, but the texture will be slightly different. If you don’t want Delikat in the sauce, just add salt and pepper. Breadcrumbs can easily replace the bread. Variations Some add a bit of chopped fresh parsley to the mixture, though it’s not in the original recipe. A few people also add a bit of oregano to the sauce for a more Greek-style flavor. Serving ideas Traditionally, it’s served alongside rice pilaf or mashed potatoes. I’ve also served it with boiled potatoes or simple bread when I didn’t feel like elaborate sides. Frequently asked questions 1. Can the meatballs be baked instead of fried? Theoretically, yes, but the texture won’t be as juicy. Quick frying gives a crust and retains moisture inside. 2. Can the cinnamon or cumin be omitted? You can skip the cinnamon, but cumin is essential for the original flavor. Without it, the result will be quite different. 3. What type of meat works best? A mix of beef and pork gives a balanced result, but you can also use just beef or just pork. With turkey, they come out lighter but slightly drier. 4. How thick should the meatballs be? Not too thick – ideally, about the size of a thumb, so they cook through and stay tender. 5. Is it okay to skip Delikat? Yes, if you don’t want to use it, you can add more salt and pepper to the sauce. The flavor will be a bit simpler, but still good. Nutritional values Estimate per serving (from 8): approx. 340 kcal, 20g protein, 21g fat, 17g carbohydrates (including sauce and bread/breadcrumbs). Values vary depending on the meat and how much oil is absorbed during frying. The tomato sauce adds carbohydrates. Without sides. Storage and reheating Store in the refrigerator, covered, for up to 3 days. Reheat on low heat on the stove or in the microwave. The sauce helps keep it moist during storage and reheating – the meatballs won’t dry out. I do not recommend freezing, as the texture decreases significantly.

Sutzukakia Smyrneika

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