Soutzoukakia Greek Meatballs in Tomato Sauce
Transport your taste buds to the heart of Greece with Soutzoukakia, traditional Greek meatballs simmered in a rich tomato sauce infused with warm spices. These perfectly seasoned meatballs, made with a mix of ground beef and pork, are flavored with garlic, cumin, parsley, and a hint of oregano, delivering authentic Mediterranean flair. The savory tomato sauce, enhanced by the optional aromatic cinnamon stick, brings a luscious depth to the dish. Browned for extra flavor and slow-simmered to tender perfection, these meatballs pair wonderfully with rice, pasta, or crusty bread, making them a comforting and crowd-pleasing meal. Whether you're craving a cozy dinner or a taste of Greek cuisine, this recipe promises delicious results.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 1 large Egg
- 4 cloves Garlic cloves
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, chopped
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 1 teaspoon Sugar
- 250 ml Water
- 1 stick Cinnamon stick (optional)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, 2 minced garlic cloves, ground cumin, dried oregano, parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until fully combined.
Shape the mixture into oval meatballs about 2 inches long. Place them on a tray and cover while you prepare the sauce.
In a large, deep skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until soft and golden, about 5 minutes.
Add 2 minced garlic cloves and cook for 1 more minute until fragrant. Stir in the tomato paste and cook for another 1-2 minutes to enhance the flavor.
Pour in the canned crushed tomatoes, water, sugar, and add the cinnamon stick (if using). Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
In a separate pan, heat the remaining 2 tablespoons of olive oil over medium heat. Brown the meatballs on all sides (this step enhances flavor). Do not overcook, as they will finish cooking in the sauce.
Once the meatballs are browned, gently place them into the simmering tomato sauce. Spoon the sauce over the meatballs to coat them.
Cover the skillet or saucepan and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking. Add a little water if the sauce becomes too thick.
Taste and adjust seasoning if necessary. Remove the cinnamon stick before serving.
Serve hot over rice, pasta, or with crusty bread. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 6293 mg | 274% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 38.8 g | ||
| Protein | 179.6 g | 359% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 477 mg | 37% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3402 mg | 72% | |
*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.
