Susou-ka-kia – Mrs Sarantides’s meatballs (with tomato sauce)
This meatballs, or 'rissoles', recipe was passed down from Dorothea Sarantides to her granddaughter Kay. The wine gives the meatballs a bold and distinctive flavour; start with half a cup and add more if the mixture seems too dry.
- 500 g lean beef mince
- 2 or 3 slices stale white bread
- 1/4 cup claret or other red wine
- 1 clove garlic, finely chopped
- 1 egg
- salt and pepper (to taste)
- 1 can chopped tomatoes
- 2 tablespoons butter
- 1 teaspoon sugar
Put the beef mince into a large bowl. Lay the bread in a shallow dish, pour the wine into the dish and allow it to soak into the bread.
Crumble the soaked bread and any residual wine (this will depend on the type of bread you use) into the mince.
Add the garlic, egg and salt and pepper to taste, and mix through the meat and bread until fully blended. If the mixture looks dry, and a tablespoon or two of water, but not enough to make it sloppy.
Using your hands, roll spoonfuls of the mixture into smallish balls or patties (makes about 15 - 20 meatballs or 4 -6 patties depending on size). Fry the meatballs in a lightly oiled frying pan (in batches) until nicely browned all over.
Meanwhile, combine the tomatoes, butter and sugar with 1/2 cup water, and season with salt and pepper. Bring to the boil in a saucepan, then add the browned meatballs. Simmer for about 10–15 minutes before serving. Alternatively, if you are making patties, serve the sauce on the side.
Kay's family enjoys them with spaghetti or mashed potatoes.