Soutzoukakia Recipe

Soutzoukakia are Greece's answer to meatballs with soul: oblong, cumin-scented and simmered in tomato sauce until tender and fragrant. Born in Smyrna and beloved across Greece, they are pure comfort with rice or mashed potatoes.

Prep time

25 mins

Cook time

40 mins

Total time

65 mins

Servings

4 servings

Calories

620

Ingredients

• 400 g minced beef
• 200 g minced pork
• 1 onion, grated
• 2 garlic cloves, minced
• 80 g breadcrumbs
• 1 egg
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Salt and black pepper
• 2 tablespoons olive oil
• 400 g canned chopped tomatoes
• 1 tablespoon tomato paste
• 150 ml red wine
• 1 bay leaf

Instructions

1. Mix the minced meats with onion, garlic, breadcrumbs, egg, cumin, cinnamon, salt and pepper until just combined.
2. Shape into 12 oblong meatballs and chill for 15 minutes.
3. Heat the olive oil and brown the meatballs on all sides, about 6 minutes, then lift out.
4. In the same pan, stir in the tomato paste for 1 minute, then add the wine, tomatoes and bay leaf.
5. Return the meatballs, cover and simmer for 30 minutes until cooked through and the sauce has thickened.
6. Season the sauce and remove the bay leaf.
7. Serve with rice or mashed potatoes.

Pro tips

• Do not overmix the meat or the meatballs turn tough.
• Chilling the shaped meatballs helps them hold together while browning.
• A splash of ouzo in the sauce is a traditional Greek touch.
• Soutzoukakia freeze well in their sauce for up to 3 months.

Frequently asked questions