The rissoles are best served with rice, pasta or Greek salad.
1 1/2 kg minced lamb and beef
2 cans of tomatoes, crushed by hand
2 onions, very finely chopped or grated
2 cloves of garlic, finely grated
100 g fresh breadcrumbs
1 egg, beaten
4 tbsp olive oil, plus 100 ml for the tomato sauce
250 mL chicken stock
1 tbsp tomato paste
a pinch of chilli flakes
a good bunch of parsley, finely chopped
1 tsp cumin, ground
a pinch of cinnamon
a pinch of allspice
1 tsp sugar
1. T o make the tsoutzoukakia, combine the minced meat, breadcrumbs, onion, half of the garlic, parsley, cumin, cinnamon, allspice, salt and pepper in a bowl.
2. Stir in the beaten egg then knead the mixture for about 5 minutes until the mixture forms a paste. Leave in the fridge for about an hour.
3. Meanwhile, prepare the tomato sauce. Mix the tomatoes, tomato paste, chicken stock, sugar, 100 mls of olive oil, remaining garlic, chilli flakes, salt and pepper into a large saucepan with a wide base. Bring to a boil then simmer for about 30 minutes.
4. With dampened hands, take the meat mixture and form sausage shapes about 9 centimetres long. Fry them in the remaining olive oil until brown on all sides.
5. Using a slotted spoon, transfer the sausages to the saucepan containing the tomato sauce and simmer for 10-15 minutes.
6. Allow them to rest for about 30 minutes. Serve in a beautiful platter.
* You can crumble some feta cheese on top of your dish – absolutely scrumptious!