Soutzoukakia Mini Greek Meatballs
Transport your taste buds to the Mediterranean with Soutzoukakia Mini Greek Meatballs—a mouthwatering dish featuring tender, oval-shaped meatballs simmered in a rich, spiced tomato sauce. Made with a savory blend of ground beef and pork, and seasoned with aromatic cumin and a hint of cinnamon, these meatballs are bursting with bold Greek flavors. The tomato sauce, enriched with dry red wine and a touch of sweetness, perfectly complements the juicy meatballs while soaking up the flavors of olive oil and garlic. Ready in just an hour, this comforting recipe is perfect for a family dinner or as an impressive addition to a mezze spread. Serve these mini Greek meatballs with rice, creamy mashed potatoes, or crusty bread to soak up every last drop of the flavorful sauce.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 1 medium onion, finely grated
- 2 cloves garlic cloves, minced
- 1 large egg
- 50 grams breadcrumbs
- 50 milliliters milk
- 2 teaspoons ground cumin
- 0.5 teaspoons ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 400 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 100 milliliters dry red wine
- 150 milliliters water
- 2 tablespoons parsley, chopped
Instructions
In a large bowl, combine the ground beef, ground pork, grated onion, minced garlic, egg, breadcrumbs, milk, ground cumin, ground cinnamon, 1 teaspoon of salt, and black pepper. Mix until thoroughly combined.
Cover the mixture and refrigerate for 15 minutes to allow the flavors to meld.
While the meat mixture rests, prepare the tomato sauce. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the crushed tomatoes, tomato paste, sugar, remaining 0.5 teaspoon of salt, dry red wine, and water to the skillet. Stir to combine and bring to a gentle simmer. Cook for 10–15 minutes, stirring occasionally.
Take the meatball mixture out of the refrigerator and shape it into small oval-shaped meatballs, about 1.5 inches long.
Heat the remaining 1 tablespoon of olive oil in another skillet over medium heat. Add the meatballs in batches, searing them until browned on all sides (about 3–4 minutes per batch). Transfer the browned meatballs to the tomato sauce.
Once all the meatballs are in the sauce, reduce the heat to low, cover the skillet, and simmer for 15–20 minutes until the meatballs are cooked through and the sauce has thickened.
Sprinkle with chopped parsley before serving. Serve warm with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 5041 mg | 219% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 31.7 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 435 mg | 33% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2996 mg | 64% | |
*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.
