Delicious plump and juicy meat balls (traditional soutzoukakia)

Tip: Beer flatters mince mixture, providing a tasty and plump mixture, while baking it instead of classic frying makes the meat balls even lighter. Tomato sauce is, also, light and simple highlighting the distinguishing flavor of traditional “soutzoukakia” meat balls.

For mince meat mixture:

In a large bowl, combine minced beef and pork meat, onion for 2 – 3 minutes.

Add egg, breadcrumbs, garlic, parsley, ½ (50 ml) beer, cumin, salt and pepper.

Stir well and work ingredients together until well blended.

Cover the bowl with a plastic wrap and put in the refrigerator for 1 hour.

For tomato sauce:

In a wide and shallow saucepan, put olive oil to warm with moderate heat. Add the onions and sauté for 3 – 4 minutes, until withered.

Pour Napoliten sauce and mix well. Add cumin, sugar, salt, pepper add ½ cup water.

Let the sauce boil, lower the heat and cook for 10 minutes. Remove from burner.

For meat balls (traditional soutzoukakia):

Preheat the oven to the grill setting on moderate to high heat.

Take the minced meat mixture out of the refrigerator.

Pour the rest of the beer in a small bowl.

Always with hands full of beer, shape the mixture into soutzoukakia (aka slightly long and plump meat balls, weighing 25 – 30 g each).

Shape the mixture into 8 – 10 burgers (always with oiled hands to prevent the mixture from sticking) and transfer to a slightly oiled baking dish.

Transfer to an oiled baking dish and bake for 15 – 20 minutes, turning them regularly to each side, until golden brown.

Afterwards, place them nicely in the pot with the tomato sauce.

Cook for 5 minutes more with moderate heat, until the meat balls absorb a portion of the tomato sauce and soften.

Serve warm, with regular rice pilaf or mashed potatoes.