Modern Cave Woman: Spicy Soutzoukakia

A couple years ago I used to frequent my Greek friend’s house. He would always cook fabulous soutzoukakia (meatballs, if you will). They were so yummy I had to procure the recipe! While I typically ate this dish with rice or potatoes that were cooked in the pan with the meatballs, I’ve ditched the carbs and starches for an acorn squash and doctored the recipe to be paleo. Find the paleo recipe below!

Spicy Soutzoukakia
Preheat oven to 380°F

* 1 lb ground beef
* 1 lb ground pork
* 1 egg
* 2 large onions
* 4 garlic cloves
* 4 tsp ground cumin
* 2 Tbsp fine ground black pepper
* salt (I used 1 tspn)
* 1/2 C almond flour
* 1/4 C red wine vinegar
* 3 Tbsp olive oil
* 1 large can crushed tomatoes, for sauce

In a large bowl whisk your egg. Use a food processor to blend the onion and garlic cloves until completely pureed and add to the egg. Add the spices, almond flour, vinegar, and olive oil. Mix and then add the meat. Mix with your hands until thoroughly mixed. At this point you can choose to let the mix sit in the fridge for a couple hours, or, if you’re starving you can go ahead to the next steps.

Form the meatballs with your hands and put them into a large pyrex or large dish you can bake in. I made about 12 HUGE meatballs so that the moisture would be retained, also, I was starving. Once the meatballs are in the dish, pour the crushed tomatoes over the meatballs– make sure they are submerged at least half way in sauce. You might need to get some more sauce.

Cover the pyrex with foil and bake at 380°F for 25 minutes. Remove the foil and reduce the heat to 325°F and bake for 50 minutes. Add water if the tray becomes dry (it probably won’t). Cool and enjoy!

I ate my meatballs with half an acorn squash but go ahead and get creative! If you like this recipe I urge you to check out some more food popping out of a Greek kitchen stationed in Barcelona!

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2 responses to “Modern Cave Woman: Spicy Soutzoukakia

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