Traditional Soutzoukakia

A traditional Greek dish, Soutzoukakia are small, spiced meatballs that are cooked in a flavourful tomato-based sauce. Perfect for a hearty meal.

4 servings
45 mins
502 kcal
NF

Soutzoukakia is a Greek dish that consists of small, spiced meatballs that are cooked in a tomato-based sauce. The meatballs are typically made from a mixture of ground beef and pork, and they are flavoured with garlic, onion, and other spices. The finished meatballs are then skewered and cooked in a flavorful tomato sauce. Soutzoukakia can be served as an appetiser or main course, and they are often accompanied by rice or mashed potatoes. For those who enjoy traditional Greek cuisine, Soutzoukakia is a must-try dish.

This is my Soutzoukakia recipe - a traditional Greek spiced meatballs recipe. This dish is also known in Greece as Smyrna meatballs, Soutzoukakia Smyrneika or İzmir Köfte. That’s because the dish arrived in Greece via immigrants from Smyrna (now called Izmir), in Anatolia, Turkey, which was often referred to as ‘Asia Minor’.

This hearty Greek dish provides a fabulous combination of Mediterranean flavours. The cinnamon gives a gentle warmth, but it is the unique savoury note provided by the cumin that makes Soutzoukakia unlike anything else. These flavoursome meatballs cooked in a rich, thick tomato sauce are definitely considered ‘the main event’ for my family’s dinner (served with either rice or mashed potatoes), but they can also be considered a side dish as part of a larger feast. Please invite me!

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Directions

You will need about 45 minutes to make 4 servings of this recipe, which has approximately 502 calories each. Make sure you have all the ingredients and follow these 7 simple steps. If you have any questions, send me an email and I’d be more than happy to help!

In a bowl, mix together the beef mince, onion, garlic, olive oil, breadcrumbs salt, pepper and cumin.

After mixing the ingredients together, form them into long, sausage-like meatballs and refrigerate for 15 to 20 minutes so they can firm up.

In a nonstick pan, add enough vegetable oil to cover the surface and fry them on medium heat for approximately 5 minutes.

Once the meat is cooked on all sides, add the red wine. Let it simmer until evaporated and then set the dish aside.

Tomato Sauce: In the same pan you used to cook the soutzoukakia, add olive oil and sauté the onion and garlic on medium heat for 3-4 minutes.

Stir in the tomato sauce, fresh tomatoes, cinnamon, salt, cumin, and water and simmer on low for 10 minutes.

Transfer the sauce to an ovenproof dish, add the soutzoukakia and bake in a preheated oven at 190ºC (375ºF) for 30 minutes.

Watch it step-by-step!