Meatballs - Soutzoukakia
Half a kilo of minced veal meat
4 slices of bread
1 wine glass of olive oil
5 squashed tomatoes or a spoonful of tomato paste and a box of tomato juice
1 onion (finely chopped or blended)
1 spoonful of "meatballs" mix
4-5 smashed garlic cloves
Salt - Pepper
A cup of water
We put the bread in a bowl of water and when it's all wet we remove the water and the bread's crust and we add the minced meat, the spices, the garlic, the salt and pepper and we mix well with our hands until we have a unified mixture. We take small quantities of the mixture and create long, narrow pieces that look like small sausages.
There are two ways of pre-baking soutzoukakia. The traditional way is to fry them in a pan of hot olive oil. The second way is to grill them lightly in the oven and then put them in a big pot where you will also add the tomatoes. It would be best to use fresh instead of canned tomatoes. After that you should add a glass of water, salt, pepper and a litle of sugar.
After the sauce is boiled add the soutzoukakia in the mixture and after 15 minutes (in medium temperature) the food is ready to be enjoyed. You can add green olives inside the sauce to add a special flavour.
A native of Greece and a selective few countries in Europe, Sideritis Syriaca – this is a very popular medicinal tea mostly known as “mountain tea”. It has a long...
The leaves and flowering stems are strongly antiseptic, antispasmodic, carminative, cholagogue, diaphoretic, emmenagogue, expectorant, stimulant, stomachic and mildly tonic. Oregano is taken by mouth for the treatment of colds, influenza,...
One of the best Cretan teas. A reminder of Crete... Organic Dictamnus, Wild Mountain tea, Wild Lemon Verbena, Rose petals, Helichrysum microphyllum, Biodynamic Holy Basil.