Page 121 - The Mediterranean Refresh

Makes: If you have not tried these grilled Greek meatballs in red
16 pieces sauce, here is a gift for you! These are known as soutzouka-
kia or Izmir kofta, and they are the best!
These roasted meatballs have lots of flavor, with fresh
parsley and a special blend of spices, including ground
cumin, baked in a special red sauce. Plus, when you soak the
bread in milk, it makes these Greek meatballs even juicier.
DINNER

Sweet Baked Meatballs

THE MEDITERRANEAN REFRESH INGREDIENTS INSTRUCTIONS
(Soutzoukakia)

FOR THE MEATBALLS:
1. Place the toasted bread in a small bowl, cover
2 slices whole-wheat
or gluten-free bread,
bread is soft and well-soaked, squeeze the liquid
toasted to a
out completely and discard any remaining milk.
medium-brown with the milk or water and set aside to soak. When
2. Transfer the bread to a large mixing bowl. Add
¼ –⅓ cup milk or
water the ground beef, onion, garlic, eggs, cumin,
cinnamon, oregano, parsley, salt and pepper.
1.5 lb. lean ground Knead until the mixture is well combined. Cover
beef
the meat mixture and let rest in the fridge while
1 small yellow onion, you continue on to the next step.
chopped
3. Preheat the oven to 400°F.
3 cloves garlic,
minced 4. In a saucepan or large skillet, heat the olive oil
over medium heat until shimmering but not
2 medium eggs
smoking. Add the onions and cook for about 3
1 tsp. ground cumin minutes, stirring often. Add the garlic and cook
½ tsp. ground for another minute, stirring regularly. Add the red
cinnamon wine and cook to reduce by about half, about 10–
½ tsp. dried oregano 12 minutes. Then add the tomato sauce, bay leaf,
cumin, cinnamon, sugar, and salt and pepper, to
½ cup chopped fresh
parsley, plus more for taste. Bring to a boil, then lower the heat and
garnish simmer for 15 minutes.
1 tbsp. salt 5. Meanwhile, lightly grease the bottom of a large
baking dish with extra-virgin olive oil.
1 tbsp. black pepper
6. Take the meat mixture out of the fridge. Wet
your hands and scoop out about 2½ tablespoons
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