Classic Fouskakia Meatballs Recipe

2022-11-06

By Christina Xenos

Greek Cuisine

Main Course

Fouskakia are delicious Greek meatballs made with ground beef and flavorful spices. This easy recipe is perfect for a comforting dinner or party appetizer. 

How to make Fouskakia?

Fouskakia is a type of meatballs made with minced beef or pork mixed with herbs and spices such as garlic, cumin, and parsley. A sturdy whisk or fork can be useful for thoroughly blending the ingredients and ensuring an even distribution.

Adding Hot Spicy and Sweet Flavor

Consider adding a touch of heat by incorporating minced chili peppers or a sprinkle of cayenne pepper into the meatball mixture. For a touch of sweetness, drizzling some honey on top of the meatballs while baking or serving them with a side of sweet chili sauce can create a beautiful contrast.

Classic Fouskakia Presentation

In Thessaly, fouskakia are often served with a thick tomato sauce and spaghetti, creating a delicious and comforting dish. They are also sometimes served as a meze, or appetizer, accompanied by various dips, such as Tirokafteri, Melitzanosalata or Skordalia in Greek tavernas.

A Nibble on the History of Greek Meatballs

A Greek main course that originated in the region of Greece called Thessaly. These meatballs are usually small in size, hence the name which means "little, dark things" in Greek. The dish has its origins in the Byzantine era, Meatballs were a popular food among the Byzantine elites.

Wine Pairing

Several regional Greek options stand out like Xinomavro, with its intense aromas of dark berries, vibrant acidity, and robust tannins, adds depth and earthiness to the dish. Agiorgitiko, from Nemea, offers a harmonious blend of ripe red fruits, velvety tannins, and a touch of spice that complements the tender fouskakia. Mavrodaphne, a sweet fortified wine from the Peloponnese, infuses the meal with luscious notes of raisins, caramel, and dried fruits, creating a delightful contrast

Pitfalls on Fouskakia

 Dough consistency: Fouskakia are traditional Greek cookies made from a homemade dough mixed with a variety of nuts and spices. The challenge with Fouskakia is achieving the ideal consistency of the dough. It should be soft and pliable, but not too sticky or dry. Be sure to follow the recipe closely and adjust flour and liquid amounts as necessary.

 Nut selection: Fouskakia can be made with a variety of nuts, such as almonds, walnuts, or pistachios. The challenge with Fouskakia is selecting the right type of nut and the right amount to balance the flavors and textures. Experiment with different nuts to find the one that works best for your taste.

 Mixing technique: Fouskakia dough is typically made by hand, and the nuts and spices are added in at the end. The challenge is in mixing the dough thoroughly without overworking it. Avoid kneading or stirring the dough too much, as this can make it tough or crumbly.

 Shaping and size: Fouskakia are traditionally shaped into small ovals or balls and then flattened slightly before baking. The challenge is in achieving a consistent size and shape for each cookie. Use a cookie scoop or spoon to portion out the dough, and flatten each one to the desired size before baking.

 Baking time: Fouskakia require a precise baking time in order to achieve the perfect balance of crispy exterior and soft interior. The challenge is in finding the right baking temperature and time for your oven. Aim for a preheated oven at 350-375°F, and bake for around 10-12 minutes, or until golden brown.

Ingredients

• 1 pound ground beef

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 egg

• 1/4 cup breadcrumbs

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp olive oil

Instructions

1. Preheat oven to 350°F.

2. In a large bowl, mix together the ground beef, chopped onion, minced garlic, egg, breadcrumbs, cumin, oregano, salt and black pepper.

3. Using your hands, form the mixture into small, oblong shaped meatballs, or 'fouskakia'.

4. Heat the olive oil in a skillet over medium heat. When the oil is hot, add the meatballs and cook until browned on all sides.

5. Once browned, transfer the meatballs to a baking dish and bake in the oven for 20 minutes.

6. Serve hot with tzatziki sauce, pita bread, and a Greek salad.

Preparation Time 20 min

Cook Time 30 min

Total time 50 min

Nutrition Facts

Calories: 300

Fat: 15 g

Saturated Fat: 4 g

Carbohydrates: 8 g

Fiber: 1 g

Sugar: 1 g

Protein: 30 g

Regional Ingredients Variations of Fouskakia

Crete, they may use bulgur wheat instead of ground meat and season it with dried herbs, such as oregano and mint, creating a dish known as "Fouskakia me Kolo".

Macedonia, they may add some grated potato to the ground meat mixture and serve it with creamy tzatziki sauce, creating a dish known as "Fouskakia me Patates kai Tzatziki".

Peloponnese, they may use a mix of ground beef and pork and flavor it with cinnamon and allspice, creating a dish known as "Fouskakia me Kima kai Kanela".

Thessaly, they may use lamb instead of beef and add some chopped fresh parsley and dill to the meat mixture, creating a dish known as "Fouskakia me Arni kai Elliniko Mavro Piperi".

Ionian Islands, they may use a mix of ground pork and beef and flavor it with grated lemon zest and fresh mint, creating a dish known as "Fouskakia me Kima kai Dendrolivano".

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