Soutzoukakia Smyrneika (Greek Meatballs in Tomato Sauce)
Authentic Greek soutzoukakia Smyrneika — aromatic meatballs with cumin, simmered in rich tomato sauce.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
Ingredients
Units
Scale
For the Meatballs (Soutzoukakia)
- 1 kg ground beef
- 4 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 200 g bread soaked in red wine
- 2 tbsp cumin
- 4 tbsp olive oil
- 1/4 bunch parsley, finely chopped
- 1 egg
- salt
- 1/2 tsp cinnamon (optional)
- freshly ground pepper
- a little flour for dusting
For the Tomato Sauce
- 500 g fresh or canned chopped tomatoes (peeled and seeded)
- 2 tbsp tomato paste
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 2 tbsp cumin
- 1 tbsp sugar
- salt and pepper
- 1 bay leaf
- 1/2 cup olive oil
Instructions
- Make the sauce. Heat the olive oil in a wide pot and sauté the onion and garlic for 2–3 minutes until soft (but not browned).
- Add the tomato paste and stir for a minute.
- Add the chopped tomatoes, salt, pepper, sugar, cumin, bay leaf, and half a cup of water.
- Simmer gently for 10–15 minutes.
- Optionally, add a cinnamon stick for extra warmth.
- For the Meatballs, in a large bowl, combine all ingredients and knead well with your hands (wet them with red wine for extra flavor) for about 10 minutes.
- Cover the bowl and refrigerate for one hour to firm up the mixture.
- Shape into elongated meatballs.
- Fry them. Heat olive oil in a wide pan.
- Lightly dust the meatballs with flour, shake off the excess, and fry them for 2–3 minutes per side until golden.
- Transfer them to a plate lined with paper towels.
- Place the fried soutzoukakia into the tomato sauce and simmer for 10–15 minutes until fully cooked and coated with the rich sauce.
- Serve with fries, rice pilaf, or creamy mashed potatoes.