Description
Greek soutzoukakia brings Mediterranean spice-infused meatballs dancing with rich tomato sauce to your plate. Robust flavors from Smyrna inspire this classic comfort dish that will transport diners straight to warm Greek kitchens.
Ingredients
Scale
Meat and Protein:
- 800 grams (28 ounces) ground beef
- 2 eggs
Spices and Seasonings:
- 2 teaspoons ground cumin
- ½ teaspoon cinnamon
- Salt
- Freshly ground black pepper
- 1 teaspoon sugar
- 2 teaspoons cumin
Vegetables and Aromatics:
- 4 cloves garlic, minced
- 1 onion, grated
- 5 slices stale bread soaked in red wine and squeezed dry (or 1 cup breadcrumbs)
Liquids and Sauces:
- ¼ cup olive oil
- 3 cups tomato juice (passata) or tinned chopped tomatoes (800 grams or 28 ounces)
- 1 cup red wine
- 1 tablespoon tomato paste
Herbs:
- 1 bay leaf
Instructions
- Thoroughly blend ground meat with aromatic herbs, breadcrumbs, and spices using fingertips, ensuring uniform mixture. Refrigerate for one hour to enhance flavor infusion and meat cohesion.
- Remove meat mixture from refrigerator and gently roll into elongated torpedo-shaped morsels, maintaining consistent weight and shape for even cooking.
- Select preferred cooking method: either bake meatballs in preheated oven until achieving golden-brown exterior or pan-fry with minimal oil for crisp caramelization.
- Prepare flavor base by gently sweating finely chopped onions in olive oil until translucent and fragrant.
- Introduce tomato paste, cumin, salt, and pepper, stirring continuously to develop deep, concentrated flavors.
- Add minced garlic and continue cooking, allowing aromatics to release their essential oils and create complex taste profile.
- Deglaze pan with wine, then incorporate tomato juice, chopped tomatoes, subtle sugar, and bay leaf. Reduce heat and simmer sauce until achieving desired thickness and richness.
- Carefully nestle prepared meatballs into simmering sauce, allowing them to absorb liquid and develop additional depth of flavor.
- Gently cook on low heat for approximately 30 minutes, periodically adjusting seasoning to taste.
- Serve piping hot alongside complementary side dishes like fluffy rice or creamy mashed potatoes, garnishing with fresh herbs if desired.
Notes
- Grab ground meat that’s slightly fatty for juicier meatballs with deeper flavor profiles.
- Chilling meat mixture before shaping helps ingredients bind and prevents crumbling during cooking.
- Simmering meatballs slowly in rich tomato sauce allows spices to penetrate deeply, creating a more complex taste experience.
- Prep Time: 70 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 120 mg