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Soutzoukakia, or Greek meatballs in tomato sauce, is a dish that brings together the warmth of Greek home cooking with a touch of exotic spice. These oval shaped meatballs, simmered in a rich tomato sauce, are known for their tender texture and aromatic flavour.
Often served over rice or alongside crusty bread, Soutzoukakia is both satisfying and comforting, a true staple at Greek family tables, particularly on special occasions or Sunday gatherings.
What Is Soutzoukakia?
Soutzoukakia are spiced meatballs that are traditionally made from ground beef or a mix of beef and pork. Unlike typical Greek meatballs, these are shaped into elongated ovals and infused with a blend of spices like cumin and garlic, giving them a unique, fragrant flavour.
After being lightly fried, the meatballs are simmered in a tomato sauce that is slightly sweet, slightly tangy, and full of rich flavour from cinnamon or bay leaves.
The dish is typically enjoyed as a main course, with the meatballs soaking up the sauce’s vibrant flavours. Serving Soutzoukakia over rice, mashed potatoes, or with fresh bread makes for a perfect meal, where every component complements the others.
With its hearty taste and inviting aroma, this dish is a favourite across Greece, evoking the warmth of family and the pleasure of a home-cooked meal.
Ingredients and Taste
The main ingredients for Soutzoukakia are ground meat (usually a mix of beef and pork), garlic, cumin, and olive oil. Bread soaked in wine or milk is added to the meat mixture, creating a tender, juicy texture.
Cumin is the defining spice in Soutzoukakia, bringing a warm, slightly earthy flavour that sets these meatballs apart from others. Garlic adds depth, while a hint of salt and pepper balances the flavours.
The tomato sauce is a key element, and it’s prepared with tomatoes, olive oil, and often a touch of red wine. The sauce is simmered with bay leaves or cinnamon, lending a gentle aroma that complements the spices in the meatballs.
The resulting taste is a delightful balance: the meatballs are savoury with a hint of spice, while the tomato sauce is rich and slightly tangy, with notes of warmth from the cinnamon or bay.
The flavours meld beautifully, creating a dish that’s both flavourful and comforting, with each bite offering a tender, saucy experience that feels distinctly Mediterranean.
A Taste of History
Soutzoukakia has roots that stretch back to the early 20th century, when Greek immigrants from Asia Minor brought their recipes and traditions to Greece. This dish, originally from Smyrna (now Izmir in modern-day Turkey), is believed to be influenced by the flavours and spices of the Middle East.
The use of cumin, garlic, and cinnamon reflects the multicultural heritage of the region, where Greek, Turkish, and Middle Eastern cuisines often intertwined.
In Greece, Soutzoukakia became a beloved comfort food, prepared in homes across the country and adapted to suit local tastes.
Over time, this dish has become an essential part of Greek culinary tradition, especially valued for its heartiness and the unique blend of spices that make it stand out from other Mediterranean dishes.
Soutzoukakia (Meatballs in Tomato Sauce) Recipe
Serves: 4 people
Ingredients:
For the Meatballs:
- 500g ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 3 cloves garlic, minced
- 1 small onion, finely grated
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and black pepper to taste
- Flour for dusting
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 can (400g) crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup red wine (optional but traditional)
- 1/2 cup water or chicken broth
- Salt, black pepper, and a pinch of sugar to taste
- Fresh parsley, chopped, for garnish
Directions
To begin, soak the breadcrumbs in the milk in a large mixing bowl for 5 minutes, allowing them to soften. Add the ground meat, egg, minced garlic, grated onion, olive oil, cumin, oregano, salt, and pepper. Mix gently with your hands until all ingredients are combined, but do not overwork the mixture for tender meatballs.
Form the mixture into elongated meatballs, about the size of a walnut. Lightly dust each meatball in flour, shaking off any excess. The flour coating helps the meatballs keep their shape and adds a slight crust when frying.
In a large skillet, heat a few tablespoons of olive oil over medium heat. Sear the meatballs in batches, turning them carefully until they are golden brown on all sides. Once browned, transfer the meatballs to a plate and set them aside. They will finish cooking in the sauce.
In the same skillet, add a bit more olive oil if necessary and sauté the chopped onion over medium heat until it softens and turns golden, about 5 minutes. Add the garlic and cumin, cooking for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, and red wine (if using). Let the mixture simmer for a few minutes to allow the alcohol to cook off and deepen the flavour of the sauce. Then add the water or chicken broth, season with salt, black pepper, and a pinch of sugar to balance the acidity.
Carefully place the browned meatballs into the tomato sauce, ensuring they are mostly covered. Cover the skillet and simmer gently over low heat for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened.
Taste the sauce and adjust seasoning if necessary. You may add a bit more salt, pepper, or sugar, depending on your preference. Stir in a handful of chopped fresh parsley for added freshness.
Serve the Soutzoukakia warm, garnished with a sprinkle of fresh parsley. These flavourful meatballs are traditionally enjoyed with rice, crusty bread, or mashed potatoes to soak up the rich tomato sauce. For an authentic Greek experience, pair with a crisp Greek salad or olives on the side.
