Soutzoukakia Greek Meatballs in a Tomato Sauce
Transport yourself to the heart of Greece with Soutzoukakia—succulent, spice-infused meatballs nestled in a rich, aromatic tomato sauce. Made with a delightful blend of ground beef and pork, these oval-shaped meatballs are seasoned with warm notes of cumin, cinnamon, and fresh parsley, offering an irresistible Mediterranean flavor. After being lightly browned, they are simmered to perfection in a velvety sauce enhanced by red wine, bay leaf, and a touch of sugar for balance. Perfectly paired with steamed rice, creamy mashed potatoes, or crusty bread, this comforting dish is as elegant as it is hearty. Whether for a cozy family dinner or a special occasion, Soutzoukakia Greek meatballs promise an authentic taste of Greece and an unforgettable culinary experience.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 4 Garlic cloves, minced
- 80 g Breadcrumbs
- 1 Egg
- 1 tsp Cumin
- 0.5 tsp Ground cinnamon
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 tbsp Olive oil (for frying)
- 3 tbsp Olive oil (for sauce)
- 1 Onion, finely chopped
- 1 tbsp Tomato paste
- 400 g Canned crushed tomatoes
- 250 ml Water
- 1 Bay leaf
- 1 tsp Sugar
- 60 ml Red wine (optional)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, minced garlic, breadcrumbs, egg, cumin, cinnamon, parsley, salt, and black pepper.
Mix the ingredients thoroughly with your hands until well combined and sticky. Shape the mixture into oval-shaped meatballs, about 2 inches long.
In a skillet, heat the olive oil for frying over medium heat. Fry the meatballs in batches until lightly browned on all sides. Set them aside on a plate lined with paper towels to drain excess oil.
To make the tomato sauce, heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the tomato paste and cook for 1 minute to release its flavor. Pour in the crushed tomatoes, water, bay leaf, sugar, and red wine (if using). Stir to combine and bring the sauce to a gentle simmer.
Carefully add the browned meatballs to the sauce, making sure they are mostly submerged. Cover the pan and simmer over low heat for 25-30 minutes, stirring occasionally to ensure the meatballs don’t stick to the bottom.
Remove the bay leaf and taste the sauce, adjusting seasoning with additional salt or sugar if needed.
Serve the Soutzoukakia hot over steamed rice, mashed potatoes, or with crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 8.3 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 802 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
