soutzoukakia

An authentic Soutzoukakia recipe as introduced to the Greek cuisine in the beginning of the 20th century. These baked meatballs are infused with the aromas of cumin and soaked in a tasty and rich tomato sauce, making them the perfect comfort food!

Traditional Soutzoukakia recipe (Greek baked Meatballs in tomato sauce)

ground beef (28 ounces)

garlic, minced

eggs

cumin

cinnamon

olive oil

bread breadcrumbs

salt and pepper

tomato juice (passata)

onion, grated

red wine

garlic cloves,

tomato paste

tsp sugar

salt and black pepper

tsps cumin

bay leaf

To prepare the soutzoukakia, knead all meatball ingredients together and leave the mixture in the fridge for 1 hour.

Once done, portion your meatballs and shape them into oblong meatballs about 70g/2.4oz in size. You can shallow fry gently in oil till golden brown or for a lighter dish, bake the soutzoukakia in the oven at 200C/390F till golden brown.

While your Soutzoukakia are baking, its time to prepare the tomato sauce. Start by sauté the onion in olive oil on medium heat until translucent. Stir in the tomato paste, cumin and a bit of salt and pepper and fry for 2 minutes. Add the squashed garlic and fry for 3-4 minutes until the garlic has cooked and its aromas coming through. Finally add the wine, the tomato juice or your tinned chopped tomatoes, sugar and the bay leaf. Bring to a boil, turn the heat down to low and simmer until the Soutzoukakia sauce starts to thicken.

Its now time to bring your Soutzoukakia together! Gently place the fried/ baked soutzoukakia in the tomato sauce and stir gently, being careful not to break them. Cover your pan with a lid and let them simmer on low heat for 30 minutes so the meatballs absorb all the wonderful flavours from the tomato sauce. While they are cooking give them a taste and add salt and pepper to your taste.

If the sauce starts to thicken too soon, add a splash of water and stir through.

Serve the soutzoukakia (baked meatballs) while still hot with some rice or mashed potatoes and lots of tomato sauce. Enjoy!!

Soutzoukakia Smyrneika, are spicy sausage-shaped meatballs, which are lightly fried and then cooked in a delicious tomato sauce and come from the once Greek part of Asia Minor, Smyrna.

Soutzoukakia in the air fryer:  You will find more details in the post.

Authentic Soutzoukakia Smyrneika

ground veal or beef

white bread

red dry wine

½ tbsp lemon juice

salt

tsp black pepper

allspice,

garlic (about 1 tsp)

Olive oil, for frying (about 1 cup for a small deep frying pan)

olive oil, divided

onion

(1.10 lbs) tomato puree

tomatoes

water

thyme honey

black pepper

allspice berries

Puree the onion together with 2 tbsp olive...

Puree the onion together with 2 tbsp olive oil in a foodprocessor.  

Heat the remaining olive oil and sauté the...

Heat the remaining olive oil and sauté the onion for a few minutes and then add all the spices and stir to get out their fragrances.  Add the tomatoes and water, bring to a boil, lower heat and simmer for about 20 minutes, until the sauce is thick.

Meantime, soak the bread together with the wine,...

Meantime, soak the bread together with the wine, lemon juice and 2 tbsp olive oil.

Squeeze the bread and use the fluid to...

Squeeze the bread and use the fluid to puree the garlic in afood processor. Then add the bread in the food processor and mix.

Put the ground meat in a bowl with...

Put the ground meat in a bowl with all the spices and bread.Mix well and let it rest for about ½ to 1 hour in the refrigerator for the flavours to mix.

Shape the meatballs into oblong small sausages, around...

Shape the meatballs into oblong small sausages, around 8 cm (3 inches) long. Heat about an inch of olive oil in a skillet and fry them just until lightly golden brown on both sides. Remove them directly into the sauce.

Bring the sauce to boil, lower heat and...

Bring the sauce to boil, lower heat and simmer for aboutanother 20 minutes until sauce thickens.

Soutzoukakia in the air fryer: I used the...

Soutzoukakia in the air fryer:  I used the option for drumsticks.  This function is for 20 minutes at 180oC / 350oF.  I set the timer at 10 minutes in order to check how they were doing and at 10 minutes they were perfect.   Check the post for more details.

Soutzoukakia are Greek meatballs baked in tomato sauce. Make this baked meatball recipe for a delicious entree or part of a mezze platter.

Soutzoukakia (Baked Greek Meatballs)

oz crushed tomatoes

red onion

garlic

tsp salt

tsp cumin

clove

dill

oregano

mint leaves

parsley

lbs ground beef ((See Note 1))

red onion (grated (See Note 2))

breadcrumbs

tsp kosher salt

mint leaves (chopped)

parsley (chopped)

feta cheese crumbled

Add all tomato sauce ingredients except fresh mint, parsley, bay leaf and olive oil to a blender and purée until smooth.

Add olive oil to a large skillet over medium high heat. Pour in blended tomato sauce and the fresh mint, parsley and bay leaf.

Bring to a boil, reduce heat to simmer and cook for 10 minutes.

Add 1 cup of water, stirring to make sure the bottom does not scorch, and cook another 10 minutes. Sauce will reduce and thicken.

Tomato Sauce

Preheat oven to 425°F.

Grate remaining red onion half and add to a large bowl with the ground beef or lamb. Add remaining meatball ingredients and mix well by hand. Refrigerate to firm up, 15 minutes (optional).

Scoop about 2-3 tablespoons of meat mixture into wet hands and shape into football shaped meatballs. You should have between 12-16 meatballs.

Place in a greased baking dish and bake uncovered for 15 minutes. Top with tomato sauce and bake another 10 minutes. Top with feta cheese, chopped mint and serve.

Meatballs

Soutzoukakia are classic Greek meatballs in a rich and flavorful tomato sauce. Made with beef and fragrant spices like cumin and cinnamon, these meatballs can be enjoyed with rice or mashed potatoes for a filling main dish.

Soutzoukakia (Greek Meatballs in Tomato Sauce)

beef

bread

salt (to taste)

black pepper (to taste)

olive oil (to grease the baking dish)

tomato passata (approximately)

onion (thinly diced)

sugar

feta cheese (crumbled)

Preheat the oven to 425 degrees Fahrenheit.

Grease a large baking dish with olive oil.

Add all the meatball ingredients to a large mixing bowl. Using your hands, mix everything together. Refrigerate for 10 to 15 minutes.

Wet your hands, take about 1 1/2 to 2 tablespoons of the meatball mixture and form into an oblong shape.

Place the prepared meatballs in the greased baking dish.

Bake at 425 degrees Fahrenheit for 20 minutes or until the meatballs are cooked through.

Make the meatballs

While the meatballs are baking, prepare the tomato sauce. In a pot or a deep pan, heat the olive oil and sauté the chopped onion until translucent, about 5 minutes.

Add the garlic and cook for another minute. Stir in the cumin and a bit of salt and pepper and cook for another minute.

Finally, add the wine, tomato passata, sugar and chopped parsley. Bring to a boil, then reduce the heat to low and simmer until the Soutzoukakia sauce starts to thicken.

When the meatballs are cooked, add them to the tomato sauce and continue cooking for another 20 minutes.

Garnish with fresh parsley and/or feta cheese. You can serve the meatballs with rice or mashed potatoes and a side salad.

Make the tomato sauce

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The most viewed soutzoukakia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine