If you’ve never tried a Soutzoukakia recipe, this is your sign to start. These tender, oblong meatballs are infused with garlic and cumin, then gently simmered in a rich tomato sauce. Hearty yet balanced, bold yet familiar, this Soutzoukakia recipe delivers deep flavor and a true taste of tradition—all in one cozy, satisfying dish.
Jump to:
What is soutzoukakia
Soutzoukakia are a beloved dish in Greek cuisine, known for their distinctive oblong shape, rich aroma, and spiced flavor.
A classic soutzoukakia recipe typically features ground beef or a mixture of beef, pork, and lamb, combined with garlic, cumin, and soaked bread for tenderness. The meatballs are traditionally fried to develop a golden crust, then slowly simmered in a flavorful tomato sauce. You can also bake them as a delicious alternative.
The result is a deeply comforting dish that’s both rustic and refined. Served over rice, mashed potatoes, or even pasta, soutzoukakia are a perfect example of how Greek cooking combines simple ingredients with bold, soulful flavors.
Why this recipe works
Many variations of this recipe float around, but this one stays close to its roots while enhancing flavor and ease. Here’s why you need to try it:
Authentic but approachable: Traditional techniques, simplified for today’s home cook—no hard-to-find ingredients, just real flavor.
Deep, bold flavor: Ground beef seasoned with cumin and garlic, fried until golden, then bathed in a velvety tomato and wine sauce. Do I need to say more?
Make-ahead friendly: The flavors deepen beautifully overnight, making leftovers even more delicious.
Freezer-friendly: Great for batch cooking—just defrost and reheat for a quick, comforting meal.
Crowd-pleaser: Kids and adults alike love it; perfect for family dinners or casual gatherings.
Flexible pairings: Serve with rice, mashed potatoes, French fries, or just crusty bread—whatever you have on hand.
If you love dishes that feel both humble and special, Greek cuisine has plenty more to offer. From the classic moussaka to rustic fasolada and comforting stuffed eggplant (papoutsakia), there's a cozy dish for every taste.
The recipe's history
Not interested in food history? No problem. Jump to Recipe
It is difficult to trace the exact origin of a dish in a region like the Eastern Mediterranean—a cultural crossroads where culinary traditions intertwine so wonderfully. However, soutzoukakia appear to have been a Smyrna (modern name İzmir)-inspired creation. The name “Soutzoukakia Smyrneika” literally means "little sausages from Smyrna."
These elongated meatballs made their way to mainland Greece with the refugees of Asia Minor in the early 20th century. The use of cumin and garlic, along with frying the meat before stewing, is a trademark of the Smyrna culinary heritage—hearty, fragrant, and warming. They tell a story of migration, resilience, and the power of food to carry memory.
Key ingredients
This is a simple recipe with easy-to-find ingredients.
Ground beef: or a mix of beef, pork, and lamb for a richer flavor.
Stale bread: (crusts removed) – essential for soft, juicy meatballs. Alternatively, you can substitute stale bread with sandwich bread.
Fresh garlic: as much as you can take.
Ground cumin: the soul of the dish. Don't omit it.
Egg: to bind everything.
Olive oil: for frying. Alternatively, you can use seed oil. It isn’t the best option, but I respect the fact that olive oil is so expensive nowadays.
Dry white or red wine: gives depth and a slight tang.
Tomato for the sauce: use fresh tomatoes when in season, or passata or canned diced tomatoes (concassé).
A pinch of sugar: to balance acidity. Unless you have purchased extra sweet, ripe tomatoes.
Cinnamon stick (optional): optional for those who aren’t familiar with cinnamon in savory dishes. However, it is an essential ingredient that adds warmth to the sauce. Highly recommended.
Flour: for coating the meatballs before frying.
Meal prepping this recipe
Soutzoukakia are perfect for prepping ahead!
You can easily get a head start by making both the sauce and the meat mixture the day before. Make the tomato sauce and store it in a glass container in the fridge. Prepare the meat mixture, cover, and refrigerate for up to 24 hours. When it's time to cook, simply shape the meatballs, fry them, and dip them in the tomato sauce to lightly stew them.
Substitutions and variations
This is the authentic soutzoukakia recipe. Even though there are multiple variations, the garlic-cumin combo characterizes this recipe.
There is a huge debate about the onion's addition. Some even say that changes the dish’s authenticity. I don’t use onion for making these meatballs (I use onion in other meatball dishes), but you can do whatever you like.
Meat: Use whatever meat you want: beef, pork, lamb, or a mix. However, ground turkey won’t give the original taste. If you want to use white meat (chicken, turkey) instead of red meat, don't make this recipe, please. It will be delicious, for sure, but not close to the authentic recipe. Alternatively, make these oven-baked meatballs in dry tomato sauce. I assure you, it is an amazing recipe for chicken lovers.
Bread: I used sandwich bread for this recipe, but stale bread is the original ingredient. Gluten-free bread works well too.
Wine: Lots of options here. I use white wine, but you can use red if you prefer a deeper flavor, or skip entirely and add a splash of vinegar. No problem.
Sauce twist: This dish’s sauce is very simple. You can make your preferred tomato sauce and bathe the meatballs in it. I highly recommend adding a cinnamon stick.
How to make soutzoukakia
Let’s make this amazing dish together.
STEP #1
Blend olive oil and garlic in a food processor until smooth, then transfer to a large mixing bowl. If using stale bread, soak it briefly in water, squeeze out the excess, and add it to the bowl. Otherwise, tear the sandwich bread into small pieces and add it directly (without soaking).
STEP #2
Combine the bread mixture with cumin, chopped mint, milk, wine, and egg. Season well with salt and pepper.
Mix thoroughly until the bread is fully incorporated.
STEP #3
Add the ground meat and mix for a few minutes until all ingredients are well incorporated.
STEP #4
Shape the mixture into oval meatballs, roll them in flour, and set aside.
STEP #5
Heat oil in a skillet over medium-high heat and fry the meatballs until browned on both sides.
Transfer to a paper towel–lined plate.
STEP #6
For the sauce, sauté the onion with a little sugar until softened and golden. Stir in tomato paste, then add a cinnamon stick, bay leaves, tomatoes, and a splash of water to reach your desired consistency if needed.
STEP #7
Add the meatballs to the sauce, cover, and simmer until fully cooked and the sauce thickens.
Serve warm with rice, potatoes, or pasta. Garnish with fresh mint, if desired.
Expert tips
Here are some extra tips to make your soutzoukakia even better!
Prefer fresh ground meat over frozen: For juicy, tender meatballs, use fresh ground meat when possible. Frozen meat tends to lose moisture as it thaws, which can result in drier meatballs. If you must use frozen meat, let it thaw slowly in the refrigerator overnight rather than using the microwave, which can further dry it out.
Adjust cumin and garlic: Cumin can be strong for those who aren't familiar with this spice. I give 1 teaspoon of ground cumin for 1 pound (500g) of ground meat. I think it’s a good average quantity. Nevertheless, you should adjust accordingly: ½ teaspoon for those who find cumin too strong and 1 ½ teaspoons for cumin lovers. No more, please, because it will result in bitter meatballs.
For the garlic, my recipe contains 4 cloves of garlic. It can be too much for some of you. 2 cloves is an average quantity that most of you will enjoy.
Don’t overmix the meat mixture: Mix just until the ingredients are combined and smooth. You want everything distributed evenly, but not kneaded like dough. Overmixing makes the mixture denser and tighter, leading to tough or rubbery meatballs instead of tender ones.
Don’t overcrowd the skillet: Fry in batches to avoid crowding. Otherwise, you will boil the meatballs instead of frying.
Be patient with the sauce: Let the sauce simmer slowly—flavor builds with time. Ideally, make the sauce the previous day. The following day, it will be so much more flavorful.
How Greeks serve soutzoukakia
In Greek homes, soutzoukakia are more than just a main dish—they’re part of a full, comforting meal that brings everyone to the table.
Traditionally, they’re served with a generous helping of white rice, or mashed potatoes, or even thick-cut fries, all perfect for soaking up that rich tomato sauce. Some also enjoy them with pasta, especially thick spaghetti or orzo, for a heartier feel.
No Greek table is complete without a fresh salad. A classic Horiatiki (Greek village salad) with tomatoes, cucumber, olives, onion, and feta is a popular pairing. In the winter months, you might see soutzoukakia alongside a cabbage and carrot slaw dressed with vinegar and olive oil, a simple lettuce salad, or even beet salad with yogurt and garlic.
Crusty country-style bread is also a must to mop up every last bit of sauce. And if you’re serving this dish for guests, a small plate of feta cheese and olives on the side makes it even more traditional.
Soutzoukakia are comforting, satisfying, and always best enjoyed the Greek way: slowly, with good company, plenty of sharing, and lots of wine! A red Xinomavro for this soutzoukakia recipe, for me, please.
How to store and freeze
These meatballs keep beautifully!
To store: Place cooled leftovers in a lidded airtight food container and refrigerate for up to 4 days.
To freeze: Freeze cooked meatballs and sauce in a freezer-safe food container for up to 3 months.
To reheat: Thaw overnight and warm gently on the stove if there is enough sauce to simmer, or in the oven if there isn’t enough tomato sauce.
More Greek comfort recipes
Here are some ideas for other Greek comfort recipes for your next special dinner.
I would love to hear your feedback. It keeps my kitchen alive and my spirits high. Save this recipe and leave your rate and comment below, or take a photo of your soutzoukakia recipe and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe
Meatballs in Tomato Sauce - Soutzoukakia Recipe
Ingredients
FOR THE MEATBALLS
- 1 pound (500g) ground beef or/and pork or/and lamb (or a mixture)
- 6-8 (200g) slices of sandwich bread or about 7 slices (120–150g) of crustless stale bread
- ½ cup (120ml) whole milk
- ¼ cup (50ml) olive oil
- ½ cup (120ml) white or red whine, dry
- 2-4 cloves of garlic*1
- 1 egg
- 3 tablespoons mint, minced
- ½ -1 ½ teaspoon(s) cumin*2
- Salt and pepper
FR FRYING
- ⅔ cup (100g) all-purpose flour, for dredging
- 1 cup (250ml) olive oil, for frying*3
FOR THE SAUCE
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon tomato paste
- 1 stick cinnamon
- 2 bay leaves
- 1 ½ cups (400g) (14oz) canned tomatoes or passata or 4–5 medium ripe tomatoes, diced
- ½ teaspoon granulated sugar (optional)*4
- 1 cup (250ml) water (optional)*5
- Garnish with chopped mint (optional)
Instructions
MAKE THE MEATBALLS
- Place the olive oil and garlic in a food processor and blend until smooth. Transfer the aromatic mixture to a large mixing bowl.
- If you're using stale bread, soak it in water for about 5 minutes while you prepare the rest of the ingredients. Once softened, squeeze out the excess moisture and add the bread to the mixing bowl.
- If you’re using sandwich bread, you don’t have to soak it. Using your hands, tear the sandwich bread into small, bite-sized pieces and add them to the mixing bowl.
- To the same bowl, add the cumin, finely chopped mint, milk, wine, and the egg. Season generously with salt and freshly ground pepper. Use your hands, mix the ingredients thoroughly until well combined and the bread is fully incorporated for about 3-4 minutes.
- Add the ground meat and mix for a few minutes until all ingredients are well incorporated as well.
- Add flour to a shallow baking dish or platter. Form the meat mixture into oval-shaped meatballs, about 2oz (60g) each. You should get roughly 10–12 pieces. Roll each meatball in the flour and leave them in the dish or platter.
FRY THE MEATBALLS*6
- Place a big nonstick skillet over medium to high heat and add the oil to create a thin layer—about 1–1.5 cm deep. Let it heat for 1 minute.
- Shake off excess flour and add the meatballs to the skillet one at a time. Don't overcrowd the skillet.
- Brown them on both sides for about 5 minutes total. When ready, remove from the skillet and place them on a plate lined with paper towels so they can drain of any excess oil. Set aside.
MAKE THE TOMATO SAUCE
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sugar (optional), and sauté gently, stirring often, until the onion softens and begins to caramelize—about 5 minutes.
- Add the tomato paste and stir constantly for 1–2 minutes to bring out its full flavor. Add the cinnamon stick, bay leaves, and canned tomatoes. Add water if desired *5. Stir to combine.
- Carefully place the meatballs into the sauce, ensuring they are partially submerged. Lower the heat, cover the pot, and let simmer for about 10 minutes, or until the sauce thickens slightly and the meatballs are fully cooked through.
- Remove the cinnamon stick and bay leaves before serving. Serve warm over rice, mashed or fried potatoes, pasta, and garnish with freshly chopped mint (optional).
Notes
- For garlic, 2 cloves is mild, 4 cloves more intense—adjust to taste.
- For 500g of ground meat, use 1 teaspoon ground cumin as a balanced average. Reduce to ½ teaspoon if sensitive to the flavor, or increase to 1½ teaspoons if you love it—avoid more, as it can turn bitter.
- Alternatively, you can use seed oil. It isn’t the best option, but I respect the fact that olive oil is so expensive nowadays.
- Always taste your tomatoes—if they’re not naturally sweet, add a pinch of sugar (or two) to balance their acidity and round out the flavor.
- The amount of water depends on how thick or saucy you want the final dish. Add more for a looser sauce or less if you prefer it thick, just enough to let everything simmer gently without drying out.
- Alternatively, you can bake the meatballs. First, make the tomato sauce. Then, arrange the meatballs in a baking dish and top them with the tomato sauce (be sure to have removed the bay leaf and the cinnamon stick from the sauce). Bake in a preheated oven to 400°F (200°C) for 40 to 45 minutes or until the meatballs are well-cooked through.
Leslie says
There is no wine listed in the ingredients. what type & how much do you use?
Sylia says
Dear Leslie,
Great catch! Thank you for pointing that out! I'll make sure to clarify that in the recipe card!.
xxx
Sylia
Sandy says
I don't see wine in the ingredients list, but step 4 reads "To the same bowl, add the cumin, finely chopped mint, milk, wine, and the egg."
Kerry says
Made the recipe Thursday morning for the Friday night's dinner.. I cheated a bit, and instead of making my own sauce I used a jar Rao's Atrabiata sauce and tossed in the cinnamon sticks. Nobody complained. Served over pasta . Scrumptious!
Sylia says
Dear Kerry,
So glad you liked it!
xxx
Sylia