Soutzoukakia Greek Smyrna Meatballs in Sauce
Soutzoukakia Greek Smyrna Meatballs in Sauce is a comforting, flavor-packed dish that brings the rich culinary traditions of Smyrna to your table. These oblong meatballs, made with a fragrant blend of ground beef (or a mix of beef and lamb), aromatic cumin, and a hint of cinnamon, are seared to golden perfection before being simmered in a robust tomato sauce infused with red wine and olive oil. The tender, juicy meatballs soak up the smoky, slightly sweet sauce, creating a harmonious balance of flavors that’s both savory and satisfying. This classic Greek recipe is perfect served over fluffy rice, creamy mashed potatoes, or with crusty bread to mop up every drop of the luscious sauce. Whether for a family dinner or a special occasion, Soutzoukakia is a heartwarming meal that demonstrates simplicity and elegance in every bite.
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Recipe Information
Ingredients
- 500 grams Ground beef (or a mix of beef and lamb)
- 100 grams Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 2 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 125 ml Red wine
- 400 grams Canned crushed tomatoes
- 1 teaspoon Sugar
- 125 ml Water
- 1 tablespoon Fresh parsley, chopped
Instructions
In a large bowl, combine the breadcrumbs and milk. Let the bread soak for a few minutes until it absorbs the liquid.
Add the ground beef, egg, minced garlic, ground cumin, ground cinnamon, salt, and black pepper to the breadcrumb mixture. Mix thoroughly with your hands until completely combined.
Shape the mixture into oblong meatballs, about the size of a small egg, and place them on a tray. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sear the meatballs in batches until golden brown on all sides (they do not need to be fully cooked at this stage). Transfer to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the tomato paste and cook for 1-2 minutes to bring out its sweetness.
Deglaze the skillet by adding the red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, sugar, and water to the skillet. Stir to combine and bring the sauce to a low simmer.
Gently place the meatballs back into the skillet, ensuring they are submerged in the sauce. Cover the skillet with a lid and let the meatballs simmer over low heat for about 30 minutes, stirring occasionally.
Once the meatballs are cooked through, sprinkle the chopped parsley over the top. Serve warm with rice, mashed potatoes, or crusty bread for dipping.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 5016 mg | 218% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 36.2 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 420 mg | 32% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3506 mg | 75% | |
*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.
