Soutzoukakia (Meatballs in wine sauce)<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tAnne Lynch
\nQuod Dea Vegan<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIngredients<\/span><\/p>\u201cMeatballs\u00bb<\/span><\/span><\/p>- 1 onion, sliced<\/span><\/li>
- 1 can (15-ounces) chickpeas, drained and rinsed<\/span><\/li>
- 2 tablespoons olive oil<\/span><\/li>
- 1 tablespoon baking powder<\/span><\/li>
- Zest and juice of 1 lemon<\/span><\/li>
- 2 cloves garlic, minced<\/span><\/li>
- 2 tablespoons fresh mint, minced<\/span><\/li>
- 1 tablespoon fresh parsley, minced<\/span><\/li>
- 1 teaspoon dried cumin<\/span><\/li>
- 3\/4 cup all-purpose flour<\/span><\/li>
- 1\/2 cup breadcrumbs<\/span><\/li>
- Salt and pepper to taste<\/span><\/li>
- Olive oil for frying<\/span><\/li><\/ul>
Sauce<\/span><\/span><\/p>- 3 tablespoons olive oil<\/span><\/li>
- 1 onion, finely diced<\/span><\/li>
- 2 cloves garlic, minced<\/span><\/li>
- 1\/2 teaspoon ground cinnamon<\/span><\/li>
- 2 bay leaves<\/span><\/li>
- 1 teaspoon dried oregano<\/span><\/li>
- 1 teaspoon granulated sugar<\/span><\/li>
- 1 tablespoon tomato paste<\/span><\/li>
- 1 can (28-ounces) tomato sauce<\/span><\/li>
- 1 cup red wine<\/span><\/li>
- Salt and pepper to taste<\/span><\/li>
- Cooked rice to serve<\/span><\/li><\/ul>
Directions<\/span><\/p>In the bowl of a food processor, add the sliced onion.\u00a0 Pulse a few times to finely chop.\u00a0 Add chickpeas and pulse a few more times to finely chop \u2013 do not puree to a paste.\u00a0 Scrape mixture into a medium bowl, and add the rest of the \u201cmeatball\u201d ingredients, except the oil for frying.\u00a0 Mix thoroughly.\u00a0 Add more flour or breadcrumbs to the mixture if needed to have a mixture that can be easily shaped.<\/span><\/p>Heat a large skillet over medium high heat.\u00a0 Cover bottom with olive oil.\u00a0 Shape chickpea mixture into football shapes, about 3 inches long.\u00a0 Place gently in the hot oil, and fry until all sides are deep golden (they may flatten out \u2013 that is perfectly fine).\u00a0 Depending on the size of your skillet, you will probably have to work in batches.\u00a0 Remove from oil and drain on paper towels.\u00a0 Set aside.<\/span><\/p>In a large pot, heat olive oil for the sauce over medium heat.\u00a0 Add onion and cook, stirring occasionally, about 7-10 minutes, or until just starting to turn golden.\u00a0 Add garlic and cook another minute, stirring constantly.\u00a0 Add the rest of the sauce ingredients, except the rice to serve.\u00a0 Bring to a boil over high heat, then reduce heat to medium and let simmer for 20-30 minutes.\u00a0 Remove bay leaves.<\/span><\/p>When \u201cmeatballs\u201d are done, add to the sauce and stir gently to coat.\u00a0 Some may break up, but t<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/peaceadvocacynetwork.org\/wp-content\/uploads\/2019\/09\/Soutzoukakia-Anne-Lynch-IMG-1024x576.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
Anne Lynch
\nQuod Dea Vegan<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIngredients<\/span><\/p>\u201cMeatballs\u00bb<\/span><\/span><\/p>- 1 onion, sliced<\/span><\/li>
- 1 can (15-ounces) chickpeas, drained and rinsed<\/span><\/li>
- 2 tablespoons olive oil<\/span><\/li>
- 1 tablespoon baking powder<\/span><\/li>
- Zest and juice of 1 lemon<\/span><\/li>
- 2 cloves garlic, minced<\/span><\/li>
- 2 tablespoons fresh mint, minced<\/span><\/li>
- 1 tablespoon fresh parsley, minced<\/span><\/li>
- 1 teaspoon dried cumin<\/span><\/li>
- 3\/4 cup all-purpose flour<\/span><\/li>
- 1\/2 cup breadcrumbs<\/span><\/li>
- Salt and pepper to taste<\/span><\/li>
- Olive oil for frying<\/span><\/li><\/ul>
Sauce<\/span><\/span><\/p>- 3 tablespoons olive oil<\/span><\/li>
- 1 onion, finely diced<\/span><\/li>
- 2 cloves garlic, minced<\/span><\/li>
- 1\/2 teaspoon ground cinnamon<\/span><\/li>
- 2 bay leaves<\/span><\/li>
- 1 teaspoon dried oregano<\/span><\/li>
- 1 teaspoon granulated sugar<\/span><\/li>
- 1 tablespoon tomato paste<\/span><\/li>
- 1 can (28-ounces) tomato sauce<\/span><\/li>
- 1 cup red wine<\/span><\/li>
- Salt and pepper to taste<\/span><\/li>
- Cooked rice to serve<\/span><\/li><\/ul>
Directions<\/span><\/p>In the bowl of a food processor, add the sliced onion.\u00a0 Pulse a few times to finely chop.\u00a0 Add chickpeas and pulse a few more times to finely chop \u2013 do not puree to a paste.\u00a0 Scrape mixture into a medium bowl, and add the rest of the \u201cmeatball\u201d ingredients, except the oil for frying.\u00a0 Mix thoroughly.\u00a0 Add more flour or breadcrumbs to the mixture if needed to have a mixture that can be easily shaped.<\/span><\/p>Heat a large skillet over medium high heat.\u00a0 Cover bottom with olive oil.\u00a0 Shape chickpea mixture into football shapes, about 3 inches long.\u00a0 Place gently in the hot oil, and fry until all sides are deep golden (they may flatten out \u2013 that is perfectly fine).\u00a0 Depending on the size of your skillet, you will probably have to work in batches.\u00a0 Remove from oil and drain on paper towels.\u00a0 Set aside.<\/span><\/p>In a large pot, heat olive oil for the sauce over medium heat.\u00a0 Add onion and cook, stirring occasionally, about 7-10 minutes, or until just starting to turn golden.\u00a0 Add garlic and cook another minute, stirring constantly.\u00a0 Add the rest of the sauce ingredients, except the rice to serve.\u00a0 Bring to a boil over high heat, then reduce heat to medium and let simmer for 20-30 minutes.\u00a0 Remove bay leaves.<\/span><\/p>When \u201cmeatballs\u201d are done, add to the sauce and stir gently to coat.\u00a0 Some may break up, but t<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
Ingredients<\/span><\/p> \u201cMeatballs\u00bb<\/span><\/span><\/p> Sauce<\/span><\/span><\/p> Directions<\/span><\/p> In the bowl of a food processor, add the sliced onion.\u00a0 Pulse a few times to finely chop.\u00a0 Add chickpeas and pulse a few more times to finely chop \u2013 do not puree to a paste.\u00a0 Scrape mixture into a medium bowl, and add the rest of the \u201cmeatball\u201d ingredients, except the oil for frying.\u00a0 Mix thoroughly.\u00a0 Add more flour or breadcrumbs to the mixture if needed to have a mixture that can be easily shaped.<\/span><\/p> Heat a large skillet over medium high heat.\u00a0 Cover bottom with olive oil.\u00a0 Shape chickpea mixture into football shapes, about 3 inches long.\u00a0 Place gently in the hot oil, and fry until all sides are deep golden (they may flatten out \u2013 that is perfectly fine).\u00a0 Depending on the size of your skillet, you will probably have to work in batches.\u00a0 Remove from oil and drain on paper towels.\u00a0 Set aside.<\/span><\/p> In a large pot, heat olive oil for the sauce over medium heat.\u00a0 Add onion and cook, stirring occasionally, about 7-10 minutes, or until just starting to turn golden.\u00a0 Add garlic and cook another minute, stirring constantly.\u00a0 Add the rest of the sauce ingredients, except the rice to serve.\u00a0 Bring to a boil over high heat, then reduce heat to medium and let simmer for 20-30 minutes.\u00a0 Remove bay leaves.<\/span><\/p> When \u201cmeatballs\u201d are done, add to the sauce and stir gently to coat.\u00a0 Some may break up, but t<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t