Susou-ka-kia – Mrs Sarantides’s meatballs
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. You can serve the meatballs with a tomato-based, pasta-style sauce if you wish.
- 2 or 3 slices 2-day-old white bread
- 60 ml (1/4 cup) claret or other red wine
- 500 g beef mince
- 1 clove garlic, finely chopped
- 1 egg
- olive oil
Lay the bread in a shallow dish. Pour the wine into the dish and allow it to soak into the bread for 15 minutes or so.
Put the minced beef into a large bowl. Crumble the soaked bread over the mince, and add any remaining wine, the garlic and egg, and season to taste. Mix until fully blended.
With clean 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 batches in a lightly oiled frying pan until nicely browned all over. Once they have browned, return all the meatballs to the pan, cover with a tight-fitting lid and allow the meatballs to cook through, adding a little water to prevent them burning or sticking to the base of the pan.
Serve hot, pouring any cooking juices over the meatballs, or European style with a tomato-based sauce poured over, or Australian style with relish or chutney on the side.