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Greek Lamb Soutzoukakia | Tenderly Braised
(0)
50 min
Under an hour
Gurkerl Küche
Traditionelle griechische Soutzoukakia Smyrneika: Saftige Lammfleischbällchen, fein gewürzt mit Kreuzkümmel, Zimt und Knoblauch, sanft geschmort in fruchtiger Paradeisersauce. Serviert mit feinen Risoni – ein wärmender Genuss aus der Ägäis.
Preparation method
Preparing & Searing the Meatballs
Finely chop the onion and two of the garlic cloves. Place the lamb, onion, chopped garlic, breadcrumbs, egg, 1 tsp ground cumin, oregano, and a pinch each of salt and pepper into a bowl and knead into a smooth mixture.
Shape the meat mixture into about 12 oblong meatballs (soutzoukakia). Heat 2 tbsp olive oil in a wide skillet and sear the meatballs all over over medium-high heat for 4–5 minutes until golden brown. Remove and set aside.
Aromatic Tomato Sauce & Braising
Finely chop the remaining garlic clove. Sauté the garlic briefly in the remaining olive oil in the skillet and stir in the tomato paste until slightly toasted. Deglaze with the chopped tomatoes, stir in a pinch of cinnamon along with some salt and pepper, and bring the sauce to a brief boil.
Chef's tip
Tip: For an even more intense flavor, you can add a small splash of red wine to the meat mixture and let the shaped meatballs rest in a cool place for 20 minutes before searing.
Fresh flatbread also tastes delicious served alongside for dipping into the flavorful tomato sauce.
150 min
Under an hour
