@food_bylucy: Boujee on a Budget SOUTZOUKAKIA — GREEK MEATBALLS IN RED WINE TOMATO SAUCE WITH OREGANO SALT CHIPS & WHIPPED FETA Serves 2 MEATBALLS
500g beef mince
60g white bread, crusts removed
60ml red wine
2 garlic cloves, grated
1 red onion, grated
2 tsp cumin
1 tbsp oregano
1 tbsp parsley, chopped
1 tsp salt
½ tsp black pepper
1 tbsp olive oil SAUCE
2 tbsp olive oil
1 white onion, grated
2 garlic cloves, minced
1 tbsp tomato paste
100ml red wine
½ tsp cumin
1 tsp oregano
2 tins peeled tomatoes
1 cinnamon stick
1 tsp salt
Black pepper CHIPS
2 Desiree potatoes
2 tsp salt
1 tsp oregano
Neutral oil, for frying WHIPPED FETA
80g Greek feta
3 tbsp Greek yoghurt
½ lemon, juiced
1 tsp olive oil
Salt & pepper TO FINISH
Chives & extra virgin olive oil METHOD 1. Cut potatoes into thick chips & soak in cold water for 20 mins. 2. Soak bread in wine until soft. Strain & combine with remaining meatball ingredients. Mix, shape into oblong meatballs & refrigerate for 15 mins. 3. Preheat oven to 180°C fan. Heat oil in a pot. Cook onion until soft, add garlic, tomato paste, cumin & oregano. Season & cook 1–2 mins. Add wine & reduce by half. 4. Add tomatoes, 2 cups water & cinnamon. Break up tomatoes & simmer 15–20 mins. Season to taste. 5. Drizzle meatballs with oil, season & roast 10–12 mins. Pour over sauce & roast another 10–15 mins or until cooked through. 6. Drain & dry potatoes. Heat oil in a deep pot & fry chips 3 times, increasing the temperature for the final fry. 7. Crush salt & oregano. Drain chips & toss through oregano salt. 8. Blend feta, yoghurt, lemon, oil, salt & pepper until smooth. 9. Serve meatballs with sauce, whipped feta & chips. Finish with chives & EVOO. $13.50 per serve #boujeeonabudget #soutzoukakia #greekfood #meatballs #chips

Lucy Rosenberg

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Region: AU

Thursday 27 August 2026 21:28:13 GMT