Greek Souzoukaklia for 8

Ingredients and Weight:

• 1 lb ground beef chuck
• 1 lb ground pork shoulder
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup red wine
• 1/4 cup chopped fresh parsley
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 can (28 ounces) whole tomatoes with juice

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. In a large bowl, combine the ground beef, ground pork, onion, garlic, bread crumbs, Parmesan cheese, red wine, parsley, oregano, salt, and black pepper. Mix well until thoroughly combined.
2. Form the meat mixture into 24 small meatballs (about 1.5 inches in diameter).
3. Heat the olive oil in a large skillet over medium heat.
4. Add the meatballs and cook until browned on all sides.
5. Add the tomatoes with juice to the skillet. Bring to a simmer and cook for 15-20 minutes, or until the meatballs are fully cooked through and the sauce has thickened.

Nutritional Information:

• Calories: 250 per serving
• Fat: 15 grams
• Protein: 20 grams
• Carbohydrates: 10 grams

Dish Characteristics:

• Savory and aromatic
• Juicy and tender meatballs
• Rich and tangy tomato sauce
• Perfect for serving with rice, roasted potatoes, or Greek salad

User Comments:

• "These souzoukaklia were absolutely delicious! The meatballs were so flavorful and the sauce was perfect." - Sarah
• "I made these for a party and they were a huge hit. Everyone loved the Greek flavors." - Jennifer
• "I've tried many different souzoukaklia recipes but this one is by far the best. The American twist with the Parmesan cheese adds a nice touch." - Michael

Special Precautions and Tips:

• Use a combination of ground beef and ground pork for the best flavor and texture.
• Don't overmix the meat mixture, as this can toughen the meatballs.
• Cook the meatballs thoroughly to ensure food safety.
• If you don't have wine on hand, you can substitute it with beef broth or water.
• For a spicier sauce, add a pinch of crushed red pepper flakes to the skillet.