Grass-Fed Goodness from the Northern Rockies

Soutzoukakia Smyrneika with Olives

soutzoukakia_smyrneika_with_olives

Ingredients

  • 1 lb ground lamb
  • 1 lb ground beef
  • 2 cloves of garlic
  • 1 cup breadcrumbs
  • 1/2 tsp cumin
  • 4 Tbsp red wine
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 Tbsp olive oil

Directions

  • Step 1

    Begin by preparing the ground lamb meatballs. This is incredibly simple: finely mince the garlic and combine that with all of the remaining meatball ingredients in a bowl until nicely mixed. Shape the meat mixture into oblong meatballs. Heat up a large skillet (medium-high) and add a bit of olive oil. Brown the meatballs on all sides (roughly 2 minutes per side). Don’t crowd the meatballs – create additional batches if necessary. Remove the browned ground lamb meatballs from the pan and set aside for now.

Ingredients

  • 2 large tomatoes
  • 2 large shallots
  • 1 tsp tomato paste, diluted in 1 cup of water
  • 1/4 cup olive oil
  • 1 cup green olives
  • salt
  • pepper

Directions

  • Step 1

    Now, prepare the sauce. Very finely mince the shallots and sauté over medium heat. After about 5 minutes, add the very finely diced tomatoes and tomato paste mixture. Scrape any browned bits from the pan. Raise to a boil and then drop the temperature down to a simmer for about 10 minutes (or until the sauce has thickened to your liking).

  • Step 2

    With the sauce ready, return the ground lamb meatballs to the pan with the sauce. Also add the olives and allow this to simmer (loosely covered) for 10 minutes.

  • Step 3

    These ground lamb meatballs go great with either fried potatoes, rice, or buttered noodles. Enjoy!

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