Soutzoukakia with Potatoes in the Oven

For the soutzoukakia:

500 g ground pork 1 egg 1 slice of bread soaked in milk and drained 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 tsp cumin 1 tsp sweet paprika 3 tbsp finely chopped parsley Salt and pepper 2-3 tbsp olive oil

For the sauce and potatoes:

4 large potatoes, peeled and cubed 400 g canned chopped tomatoes 2 tbsp tomato paste 1/2 cup. olive oil 1/2 liter liter vegetable stock 1 tsp sugar 1/2 tsp cinnamon Salt and pepper

Preheat the oven to 180°C.

In a large bowl, mix the ground pork, egg, soaked bread, onion, garlic, cumin, paprika, parsley, olive oil, salt, and pepper. Knead well until the mixture is uniform.

Shape the mixture into small, elongated soutzoukakia and refrigerate for 10-15 minutes to firm up.

In another large bowl, combine the potatoes, chopped tomatoes, tomato paste, olive oil, sugar, cinnamon, vegetable stock, salt, and pepper. Mix well until the potatoes are coated with the sauce.

Transfer the potato mixture to a large baking dish lined with parchment paper. Cover with aluminum foil and bake in the preheated oven at 180°C for 25 minutes.

Remove the dish from the oven, place the soutzoukakia on top of the potatoes, and drizzle with the sauce.

Remove the aluminum foil and continue baking for 20-25 minutes, until the soutzoukakia are golden brown and the potatoes are tender.

Serve hot and garnish with fresh parsley if desired.