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Soutzoukakia (Greek Meatballs in Tomato Sauce)
Spiced oblong meatballs simmered in a cumin-scented tomato sauce from Smyrna.
Soutzoukakia are the elegant cousins of keftedes - elongated meatballs with a distinctly different spice profile, most notably cumin, and always served in a rich tomato sauce. This dish has its origins in Smyrna (now Izmir) and was brought to Greece by refugees in 1922.
Our soutzoukakia are made with a blend of beef and pork, heavily seasoned with garlic and cumin, then shaped into distinctive finger-sized logs. Unlike fried keftedes, these are first browned then simmered gently in a cumin-spiced tomato sauce until the flavors meld together beautifully.
The sauce is the star - fragrant with cumin, slightly sweet from slow-cooked tomatoes, and enriched with the juices from the meatballs. We serve soutzoukakia over rice pilaf or with crusty bread to soak up every drop of that incredible sauce. It's comfort food with a fascinating history.
Our soutzoukakia are made with a blend of beef and pork, heavily seasoned with garlic and cumin, then shaped into distinctive finger-sized logs. Unlike fried keftedes, these are first browned then simmered gently in a cumin-spiced tomato sauce until the flavors meld together beautifully.
The sauce is the star - fragrant with cumin, slightly sweet from slow-cooked tomatoes, and enriched with the juices from the meatballs. We serve soutzoukakia over rice pilaf or with crusty bread to soak up every drop of that incredible sauce. It's comfort food with a fascinating history.
Prep: 25 mins + chilling
Cook: 50 mins
Serves: 4-6
Medium
Ingredients
For meatballs:
500g ground beef
250g ground pork
4 cloves garlic, minced
1/4 cup breadcrumbs
1 egg
1 tbsp ground cumin
1/4 cup red wine
1 tsp salt
1/2 tsp pepper
Flour for coating
Olive oil for frying
For sauce:
400g crushed tomatoes
1 cup water
1 tsp cumin
1 tsp sugar
Salt and pepper
500g ground beef
250g ground pork
4 cloves garlic, minced
1/4 cup breadcrumbs
1 egg
1 tbsp ground cumin
1/4 cup red wine
1 tsp salt
1/2 tsp pepper
Flour for coating
Olive oil for frying
For sauce:
400g crushed tomatoes
1 cup water
1 tsp cumin
1 tsp sugar
Salt and pepper
Instructions
1. Combine ground meats, garlic, breadcrumbs, egg, cumin, wine, salt, and pepper. Mix well with hands.
2. Cover and refrigerate for 1 hour to let flavors meld.
3. Shape mixture into finger-sized logs about 7cm long. Roll lightly in flour.
4. Heat olive oil in a large pan. Brown meatballs on all sides - they don't need to cook through. Set aside.
5. In the same pan, add tomatoes, water, cumin, sugar, salt, and pepper. Bring to a simmer.
6. Add browned meatballs to the sauce. Cover and simmer gently for 30-40 minutes until meatballs are cooked through and sauce has thickened.
7. Serve over rice pilaf with fresh parsley and extra sauce.
2. Cover and refrigerate for 1 hour to let flavors meld.
3. Shape mixture into finger-sized logs about 7cm long. Roll lightly in flour.
4. Heat olive oil in a large pan. Brown meatballs on all sides - they don't need to cook through. Set aside.
5. In the same pan, add tomatoes, water, cumin, sugar, salt, and pepper. Bring to a simmer.
6. Add browned meatballs to the sauce. Cover and simmer gently for 30-40 minutes until meatballs are cooked through and sauce has thickened.
7. Serve over rice pilaf with fresh parsley and extra sauce.
