Best 2 Greek Souzoukaklia Recipes
Greek Souzoukakia, also known as keftedes, are delectable meatballs that are a staple of Greek cuisine. These bite-sized morsels are typically made with ground beef, lamb, or a combination of both, along with various herbs, spices, and seasonings. The meatballs are then coated in flour and pan-fried until golden brown, creating a crispy outer layer and a tender, flavorful interior. Souzoukakia can be served as an appetizer, a main course, or as part of a meze platter, and are often accompanied by a tangy tomato sauce or a refreshing tzatziki sauce.
Here are our top 2 tried and tested recipes!
GREEK SOUZOUKAKLIA
An extraordinary barbecue recipe to surprise friends and family. Serve with lemon slices and rice.
Provided by Marlies Monika
Categories World Cuisine Recipes European Greek
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat grill for high heat.
- In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
- Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.
Nutrition Facts : Calories 289 calories, Carbohydrate 10.8 g, Cholesterol 70.5 mg, Fat 18.7 g, Fiber 0.9 g, Protein 19.5 g, SaturatedFat 6.8 g, Sodium 260.8 mg, Sugar 7.4 g
GREEK SOUZOUKAKLIA
Steps:
- Preheat grill for high heat.
- In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers.
- Lightly brush sausages with oil; this prevents sticking to the grill.
- Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.
Tips:
- Choose high-quality ground beef: Opt for leaner cuts like sirloin or chuck to avoid excess grease. Freshness is key, so visit a reputable butcher or choose ground beef with a "sell-by" date several days away.
- Use a variety of herbs and spices: Don't be afraid to experiment with different flavor combinations. Common Greek spices include oregano, thyme, cumin, and paprika. Feel free to add a pinch of chili flakes or grated lemon zest for an extra kick.
- Mix in some moisture: To keep your souzoukakia juicy and tender, incorporate some moisture into the meat mixture. Grated onion, bread crumbs soaked in milk, or finely chopped vegetables like zucchini or bell pepper are all great options.
- Shape the meatballs gently: Handle the meat mixture carefully when forming the meatballs. Overworking the meat can make the souzoukakia tough. Instead, use a light touch and shape them into loose, oval shapes.
- Cook thoroughly: Souzoukakia should be cooked until they reach an internal temperature of 165°F (74°C). This ensures that they are safe to eat and fully cooked through. Use a meat thermometer to check for accurate temperature.
Conclusion:
Souzoukakia is a versatile and flavorful dish that can be enjoyed as an appetizer, main course, or even as part of a meze platter. With its juicy, herb-infused meatballs and tangy tomato sauce, it's sure to be a hit at your next gathering. Experiment with different spice combinations and side dishes to find your perfect souzoukakia recipe.Kali Orexi!
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