Soutzoukakia

Ingredients

• 1lb ground beef

• 1lb ground pork

• 10 cloves of garlic

• 2 egg

• 2 shots of Ouzo

• half a loaf or 6 sliced bread

• 4 tablespoons olive oil

• 1.5 bunches of parsley

• half a bunch of mint

• 1.5 tablespoons ground cumin

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cinnamon

• 1 tablespoon dried oregano

• 1 tablespoon ground pepper

• 1.5 tablespoons salt

• 4-5 large ripe and sweet tomatoes

• 10oz tomato passata

• 1 large onion chopped

• 4 tablespoons all purpose flour

• 10 oz veg oil for frying

In a food processor add 6 cloves of garlic, one bunch of parsley and mint, process. Add in the eggs, ouzo and spices, quick process. Cut up the bread into chunks and add to the processor.

Add meat to a large bowl, add that processed mixture to the meat and mix well with your hands. Cover and place in the fridge for at-least 30 minutes.

Create meat into large elongated meatballs, cover in flour and set aside. Repeat till there is no more meat mixture left.

Heat up vegetable oil in a large deep skillet. When oil is hot add meatballs and fry on each side till done, in batches of course.

Add tomatoes, 4 garlic cloves and the rest of the parsley in the food processor till you make a paste.

In a large frying pan add 4-5 tablespoons olive oil on medium heat. Add in the onion and cook till it starts to brown. Add the paste from the processor, the passata, oregano and season with salt and pepper. Turn to low and cook for 10 minutes.

When the sauce starts to thicken, add the meatballs to the pan, and cover with sauce. Add the lid and let simmer for 15 minutes. Occasionally adding sauce over the meatballs.

Serve hot over/with basmati rice.