REC -- Greek Recipe -- SouZoukaka -- Meatballs (Garlic) with Tomato-Wine Sauce
 

SOUZOUKAKA
(Meatball (Garlic) with Tomato-Wine Sauce)


Qty Measurement Ingredient
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1-1/2 lbs ground round
1 cup bread or toast, moistened
1 tsp salt
1/2 tsp pepper
1/2 tsp cumin (more, if desired)
2 cloves garlic, minced
2 eggs
3/4 cup red sweet wine


TOMATO-WINE SAUCE:

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1 can (15 ozs) tomato sauce with bits
1 Tbsp sugar
3/4 cup red sweet wine
1/8 tsp cumin
salt (to taste)
pepper (to taste)


In a mixing bowl, mix and blend all of ground round, bread/toast, salt,
pepper, cumin, garlic, eggs, and wine. If time permits, refrigerate before
rolling.

Shape the mixture into 24 oval meatalls.

In a baking pan, place the meatballs in a single layer.

In a preheated 350 degrees F. oven, bake the meatballs for 20 minutes.

TO MAKE THE TOMATO-WINE SAUCE: In a saucepan, add all of the sauce
ingredients. Simmer slowly for 20 minutes.

Pour the sauce over the meatballs and bake for another 20 minutes.

The meatballs may served separately or over egg noddles, spaghetti, or
rice.


Make 24 meatballs with sauce.


Recipe: "Greek Gourmet Cooking" Published by Greek Festival -- Annunciation
Greek Orthodox Chathedral, 3511 Yoakum Boulevard, Houston, Texas
77006. October 1976.

REC -- Greek Recipe -- SouZoukaka -- Meatballs (Garlic) withTomato-Wine Sauce
 

REC -- Greek Recipe -- SouZoukaka -- Meatballs (Garlic) with Tomato-Wine Sauce
 

Hi,

Normally I would ask my wife any question pertaining to wine. Sherri
actually does the cooking; we share in finding recipes.

Sherri is out of pocket at the moment; but I know she does not use wines
with "Cooking" so I did a search a found this site, titled, "Sweet Red Wines
for Healthy Drinking:

http://www.wineintro.com/basics/sweetred.html

And this message board:

http://www.wines.com/ubb2/Forum37/HTML/003724.html

I, like you, think that the writer probably meant chopped or possibly
crushed tomatoes.

Me, I would substitute a can of Hunt's tomato Sauce. I really do not like
using crushed tomatoes; to me crushed tomatoes make for too watery a sauce
(unless you want to take the time to cook them down).

I suppose you could use a can of tomato sauce and the amount drained,
crushed tomatoes for the bits, you desired.

Isn't there a canned sauce with diced tomatoes?

BMS, is that "Be More Specific"? If that is it; as I wrote I was just
sharing the recipes as they are written. But that does mean that I do not
have any ideas as to what the ingredients might be.

I find that part of what I enjoy about the more vague recipes, is using them
as a starting point and experimenting around with their ingredients.

I have several really old cookbooks, one from the 1940s French Quarter of
New Orleans; that book is written in a style that requires me to completely
rewrite the recipes form before I can try them.

The ingredients and amounts (if the amounts are give, sometimes they are
not) are buried in the text of instructions, not listed separately.

Take care.

Sincerely,

David

"Chatty Cathy" > wrote in message
...
> wrote:
>
> > SOUZOUKAKA
> > (Meatball (Garlic) with Tomato-Wine Sauce)
>
> < REC snipped>
>
> Firstly, glad you are still here :) and I see you are quick learner. Plus
> I like the "garlic" reference.
>
>
> Sounds good... but I have two questions:
>
> 1. What is "red sweet wine" (the red we get here is usually dry)
>
> 2. What is "1 can of tomato sauce with bits"? (does this mean whole,
> chopped tomatoes, maybe?)
>
> Could you please BMS?
>
> Thanks
>
> --
> Cheers
> Chatty Cathy