Irresistible Greek Soutzoukakia Recipe: Spiced Meatballs in Rich Sauce

Sizzling with Mediterranean charm, these juicy soutzoukakia recipe meatballs dance with rich, aromatic spices that transport you straight to the bustling streets of Greece.

Tender ground meat blends seamlessly with fragrant herbs and warming cumin, creating a mouthwatering dish that beckons hungry diners.

The robust flavors tell a story of traditional Greek cooking, where each bite celebrates generations of culinary passion.

Soft and succulent, these meatballs nestle perfectly in a velvety tomato sauce that adds depth and complexity.

Crafted with care and time-honored techniques, soutzoukakia offer a delectable glimpse into authentic Greek cuisine.

Experience the warmth and soul of this classic recipe that promises to delight every palate.

Quick Recipe Overview

Prep Time: 70 minutes

Cook Time: 20 minutes

Total Time: 1 hour 30 minutes

Calories: 570 kcal

Servings: 5

Ingredients for Soutzoukakia

• Ground Beef: Rich, hearty protein that forms the core of these savory meatballs, choose lean cuts for optimal texture.
• Stale Bread or Breadcrumbs: Magical binding agent that keeps meatballs tender and moist, helps absorb wine and spice flavors.
• Eggs: Natural glue that holds meatball mixture together, ensuring perfect cohesion and structure.

• Garlic: Robust flavor booster that adds depth and Mediterranean warmth, select fresh, firm cloves for intense taste.
• Cumin: Earthy spice delivering warm, smoky undertones characteristic of Greek cuisine, choose freshly ground for maximum potency.
• Cinnamon: Sweet-spicy note that adds complexity and traditional Greek flavor profile, use high-quality ground variety.
• Salt and Black Pepper: Essential seasoning duo that elevates and balances all other ingredients, freshly ground recommended.

• Tomato Juice or Chopped Tomatoes: Vibrant base creating rich, silky sauce foundation, select ripe, high-quality tomatoes.
• Onion: Provides sweet, aromatic undertone to sauce, choose firm, fragrant bulbs.
• Red Wine: Adds depth and complexity, select dry variety that complements tomato's acidity.
• Tomato Paste: Concentrated flavor booster that intensifies sauce's richness, choose authentic imported varieties.
• Sugar: Balances tomato's natural acidity, adds subtle sweetness.
• Bay Leaf: Introduces subtle herbal note, enhances overall sauce complexity.

Equipment List for Greek Soutzoukakia

• Large mixing bowl: Perfect for combining and kneading meatball ingredients.
• Sharp knife: Essential for chopping onions and garlic.
• Cutting board: Provides a clean surface for food preparation.
• Baking sheet or frying pan: Used for cooking meatballs (depending on preferred method).
• Wooden spoon or spatula: Helps with stirring sauce and mixing ingredients.
• Measuring cups and spoons: Ensures accurate ingredient proportions.
• Saucepan: Ideal for preparing and simmering tomato sauce.

Steps to Make Authentic Soutzoukakia

• Meat Mixture Preparation

Blend ground meat with aromatic spices in a large mixing bowl, ensuring all ingredients are thoroughly combined. Let the mixture rest in the refrigerator to develop rich flavors.

• Meatball Formation

Gently shape the chilled meat mixture into elegant oblong shapes, creating uniform pieces that will cook evenly and look appetizing.

• Cooking Technique

Select your preferred cooking method – either baking until golden brown or pan-frying with a light touch to create a delicate crispy exterior.

• Sauce Creation

Craft a luxurious tomato sauce by softening onions in olive oil, then introducing a symphony of spices and liquids. Allow the sauce to simmer and reduce, developing deep, complex flavors.

• Final Fusion

Carefully nestle the prepared meatballs into the warm, fragrant sauce. Let them gently simmer, absorbing the rich sauce and becoming incredibly tender.

• Serving Suggestion

Present the soutzoukakia on a bed of fluffy rice or creamy mashed potatoes, inviting diners to savor the Mediterranean-inspired dish.

Flavor Notes & Spice Adjustments

• Cooking Tips & Variations
• Meat Magic: Choose ground beef with 15-20% fat content for juicier, more flavorful meatballs that won't dry out during cooking.
• Spice Symphony: Experiment with different spice combinations like adding smoked paprika or a pinch of cinnamon to enhance the traditional Greek flavor profile.
• Healthier Twist: Swap frying for baking to reduce oil intake. Line a baking sheet with parchment paper and brush meatballs lightly with olive oil for a crispy exterior.
• Vegetarian Swap: Replace meat with plant-based alternatives like lentils, mushrooms, or Beyond Meat crumbles to create a delicious vegetarian version of soutzoukakia.
• Wine Wisdom: If red wine isn't available, substitute with beef broth or additional tomato juice to maintain the sauce's rich depth of flavor.

Serving Soutzoukakia the Traditional Way

• Plate Perfection: Nestle these juicy Greek soutzoukakia on a bed of fluffy white rice, allowing the rich tomato sauce to cascade gently over each meatball for maximum flavor absorption.
• Rustic Comfort: Pair with creamy mashed potatoes that will soak up the vibrant sauce, creating a hearty meal that warms you from the inside out.
• Mediterranean Mezze Spread: Accompany the meatballs with warm pita bread, crisp Greek salad, and a dollop of cool tzatziki to balance the robust spices and add refreshing contrast.
• Wine Pairing Magic: Serve alongside a glass of medium-bodied red wine like Greek Agiorgitiko or a smooth Syrah, which complements the cumin and wine-infused sauce beautifully.

Storage & Reheating Tips for Greek Meatballs

• Smart Batch Cooking: Prepare double the soutzoukakia recipe and freeze half for quick future meals. Portion into airtight containers for effortless weeknight dinners.
• Refrigeration Wisdom: Store cooked meatballs and sauce separately in sealed containers. They'll stay fresh for 3-4 days in the refrigerator, maintaining delicious flavor and texture.
• Freezer-Friendly Strategy: Wrap individual meatballs in plastic wrap, then place in freezer bags. These Greek delights can stay frozen up to 3 months without losing taste or quality.
• Reheating Magic: Gently warm soutzoukakia in a covered skillet with a splash of tomato sauce. Low and slow heating ensures the meatballs remain tender and juicy, preventing dryness.

Succulent Soutzoukakia Recipe

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4.9 from 40 reviews

• Total Time: 1 hour 30 minutes
• Yield: 5 1x

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Description

Hellenic comfort comes alive with soutzoukakia, a beloved Greek meatball dish rich with cumin and red wine. Spicy, juicy morsels nestled in a robust tomato sauce will transport you to Mediterranean culinary landscapes.

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Ingredients

Scale 1x2x3x

• 800 g (28 oz) ground beef
• 2 eggs
• 4 cloves garlic, minced
• 1 onion, grated
• 2 tsps ground cumin
• 2 tsps cumin
• ½ tsp cinnamon
• 1 tsp sugar
• Salt
• Freshly ground black pepper
• 5 slices stale bread soaked in red wine and squeezed dry (or 1 cup breadcrumbs)
• ¼ cup olive oil
• 3 cups tomato juice (passata) or tinned chopped tomatoes (800 g or 28 oz)
• 1 cup red wine
• 1 tablespoon tomato paste
• 1 bay leaf

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Instructions

1. Preparation: Meticulously combine ground meat with herbs, breadcrumbs, and spices using gentle hand movements, ensuring homogeneous blending. Refrigerate for one hour to intensify flavor integration and meat structure.
2. Shaping: Extract meat mixture and craft uniform torpedo-shaped meatballs, maintaining consistent size and weight for balanced cooking performance.
3. Cooking Method: Opt for oven-roasting at 375°F until exterior transforms into golden-brown perfection or utilize skillet with minimal oil for crisp caramelized surface.
4. Sauce Foundation: Sauté finely diced onions in olive oil until becoming translucent and releasing delicate aromatics.
5. Flavor Layering: Introduce tomato paste, cumin, salt, and pepper, stirring persistently to develop robust and concentrated taste dimensions.
6. Aromatic Enhancement: Incorporate minced garlic, allowing essential oils to permeate the culinary landscape and create intricate flavor complexity.
7. Liquid Integration: Deglaze pan with wine, then merge tomato juice, chopped tomatoes, nuanced sugar, and bay leaf. Reduce temperature and simmer sauce until achieving desired viscosity and profound richness.
8. Meatball Immersion: Gently submerge prepared meatballs into simmering sauce, enabling liquid absorption and flavor amplification.
9. Final Cooking Stage: Tenderly cook on low heat for approximately 30 minutes, intermittently adjusting seasoning to optimize taste profile.
10. Presentation: Serve steaming hot accompanied by complementary sides like fluffy rice or creamy mashed potatoes, elegantly garnishing with fresh herb sprinkles.

Notes

• Meat Mixing Mastery: Use fingertips to blend ingredients thoroughly, ensuring uniform texture and flavor distribution for optimal meatball quality.
• Chilling Technique: Refrigerate meat mixture for one hour to enhance flavor infusion, improve meat binding, and make shaping easier.
• Consistent Cooking: Roll meatballs to uniform size and weight, guaranteeing even cooking and preventing undercooked or overcooked portions.
• Sauce Development Secret: Build deep flavor layers by slowly sweating onions, toasting spices, and allowing aromatics to release their essential oils before adding liquids.

• Prep Time: 70 minutes
• Cook Time: 20 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 5
• Calories: 570
• Sugar: 6 g
• Sodium: 500 mg
• Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 120 mg