Greek Meatballs This recipe is for Greek Meatballs with tomato sauce, so-called soutzoukakia smyrnaika, meatballs from Smyrna (today’s Turkey). This is a recipe the Greek refugees from Asia Minor brought to Greece. I don’t know if this is exactly how they made it, but the meatballs are very popular among the guest in our taverna. Most of them are descendants of these refugees, as many settled in northern Greece. 1/2 kilo minced meat from pork For the sauce: One tin of peeled, crushed tomatoes or grate approx. one kilo fresh tomatoes (if they are from sunny Greece. In the winter it’s always better to used tinned tomatoes!). As much garlic as you like Make the sauce first: Fry the onions and the garlic on a low temperature until the onions get some color, add the spices and the tomatoes, boil for a few minutes. Make the meatballs by mixing all the ingredients. Shape as long, narrow balls the size of your index finger. Fry very lightly on low temperature - the minced meat shall just set and the meatballs don't need to get color and should far from being cooked all through. Add to the sauce. Put on a lid and let simmer on very low heat for at least half an hour. Return from Greek Meatballs to KAIROS homepage My Big Fat Greek Restaurant
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