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A white platter with 3 Greek soutzoukakia.

Meatballs in Tomato Sauce - Soutzoukakia Recipe

Sylia
Soutzoukakia is a beloved Greek dish of oblong meatballs seasoned with cumin and garlic, gently simmered in a fragrant tomato sauce. Originally from Smyrna, this comforting recipe combines Mediterranean warmth with bold spices, offering an unforgettable taste of tradition. Perfect served with rice, potatoes, or crusty bread.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4
Calories 500 kcal

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

  1. For garlic, 2 cloves is mild, 4 cloves more intense—adjust to taste.
  2. 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.
  3. Alternatively, you can use seed oil. It isn’t the best option, but I respect the fact that olive oil is so expensive nowadays.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 28gProtein: 28gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gCholesterol: 90mgSodium: 400mgPotassium: 750mgFiber: 3gSugar: 5gVitamin A: 750IUVitamin C: 16mgCalcium: 100mgIron: 3.6mg
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