Soutzoukakia smyrneika (meatballs in tomato sauce) - Ιndirect wood fired oven. Soutzoukakia “Smyrneika”, as they are called, are something between a meatball and a soutzouki (a type of sausage). In Smyrna (modern Izmir), in the 19th century, when meat grinders were used for mincing raw meat and fresh meat was abundant, it’s highly possible that this recipe was invented, and ended up being the well-known Soutzoukakia recipe. Although they’re similar, soutzoukakia aren’t actually meatballs. They aren’t spherical in shape, but, like soutzouki (a type of sausage), they are cylindrical. They are small, sausage-shaped, and flavored with cumin. They are slightly fried and then simmered in thick tomato sauce to balance out the strong cumin flavor. So, let’s make Soutzoukakia “Smyrneika”, which will be slightly grilled -instead of fried- and then slow-cooked in the indirect wood-fired oven.
Happy cooking everyone!
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