Soutzoukakia (Greek Meatballs in Tomato Sauce)

Soutzoukakia are Greek-style meatballs with a unique twist – they’re oval-shaped and flavoured with cumin and garlic. Cooked in a rich, tomato-based sauce, these flavourful meatballs are perfect for family dinners and are sure to become a staple in your recipe collection.

This recipe is a family favourite that has been passed down through our family. Every time I make this dish, it reminds me of my family dinners growing up. My mum’s and aunt’s Soutzoukakia recipe is simple but so tasty. The meatballs are flavoured with a hint of cumin and garlic, then lightly tossed in flour before being shallow fried. They are slowly simmered in a light tomato sauce, made only with tomato paste and water. The flour from the meatballs helps to thicken the sauce, and the meatballs add flavour to the sauce as they cook, creating a light, yet tasty, tomato sauce.

What are Soutzoukakia?

Soutzoukakia is a dish originating from Smyrna, an ancient city located in modern-day Turkey (now known as İzmir). These meatballs combine Middle Eastern spices with Greek cooking traditions. The name itself reflects its origins, as “Soutzouk”, which means sausage in Turkish, reflects the shape of these meatballs. They are sometimes referred to as Soutzoukakia Smyrneika, which highlights their connection to Smyrna. Traditionally, these meatballs are served over mashed potatoes or rice, but you can also pair them with Patates Tiganites, a nice Greek Salad or Greek Lettuce Salad (Maroulosalata), or some crusty bread to dip in the rich tomato sauce.

Ingredients for Soutzoukakia (Greek Meatballs in Tomato Sauce)

For the meatballs

• Ground beef: Provides the protein base for the meatballs.
• Garlic: Adds aromatic depth and a hint of spice.
• Dry breadcrumbs: Helps bind the meatballs and adds texture.
• Water: Keeps the meatballs tender and juicy.
• Ground cumin: Infuses the meatballs with a warm, earthy flavour.
• Egg: Acts as a binder for the meatball mixture.
• Plain flour: Coats the meatballs (giving them a light crust) and helps to thicken the tomato sauce.

For the sauce

• Tomato paste: Creates a rich tomato flavoured sauce. You can add some tomato passata and fresh tomatoes if you like, but the tomato paste alone creates a flavourful thick sauce.
• Ground cinnamon: Enhances the sauce with a traditional Greek taste.
• Sugar: My mum usually adds a teaspoon of sugar whenever she uses a tomato-based sauce. It gives the sauce a nice, balanced flavour.  

How to make Soutzoukakia (Greek Meatballs in Tomato Sauce)

Prepare the Meatballs

Prepare the Tomato Sauce

Health benefits of Soutzoukakia (Greek Meatballs in Tomato Sauce)

Soutzoukakia provide a good source of protein from the beef mince / ground beef, essential for muscle repair and growth. The garlic and olive oil have heart-healthy benefits, including anti-inflammatory properties. Using tomato paste ensures you’re getting a dose of lycopene, an antioxidant beneficial for heart health. Additionally, the spices, cumin and cinnamon, not only enhance the flavour but also offer digestive benefits.

Tips for making Soutzoukakia (Greek Meatballs in Tomato Sauce)

What makes Soutzoukakia soft?

The key to making Soutzoukakia soft and tender lies in several important factors:

Breadcrumbs and Water: The breadcrumbs mixed with water helps to retain moisture within the meatballs, keeping them soft.

Egg: The egg acts as a binder, helping to hold the meatball mixture together without making it dense. It contributes to a softer texture.

Olive Oil: Adding a small amount of olive oil to the meatball mixture adds moisture and helps to keep the meatballs tender.

Mixing Technique: Gently mix the ingredients until just combined. Avoid overmixing the meatball mixture. Overmixing can cause the proteins in the meat to bind too tightly, resulting in a tougher texture.

Shaping the Meatballs

To get meatballs that are tender and evenly cooked, follow these essential shaping tips:

Uniform Size: Use kitchen scales or a tablespoon or small ice-cream scoop to portion out the meat mixture. This ensures all meatballs are the same size, which helps them cook evenly.

Wet Hands: Dampen your hands with water before shaping the meatballs. This prevents the mixture from sticking to your hands and makes it easier to roll them into smooth, oval-shaped meatballs.

Gentle Handling: Gently roll the meat mixture between your palms to form oblong meatballs. Avoid pressing too hard to keep the meatballs light and tender.

Resting Time: Let the shaped meatballs rest on a plate for a few minutes before frying. This helps them hold their shape better during cooking.

Can I prepare this recipe ahead of time?

You can prepare the meatball mixture in advance. Shape the meatballs and shallow fry them. Once cooled, transfer them to a sealed container and refrigerate for up to one day.

Alternatively, transfer to a freezer-safe container or bag and freeze. Thaw the meatballs in the refrigerator overnight before adding to the sauce.

Serving

Soutzoukakia can be served over mashed potatoes, rice or with Patates Tiganites (home-made potato fries). It’s also nice with a side of Greek Peas in Tomato Sauce (Arakas Latheros), a fresh Greek Salad or Greek Lettuce Salad (Maroulosalata), or some crusty bread. You can also make a delicious sub by serving the meatballs in a crusty bread roll.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days, or in the freezer for up to three months.

To Reheat

Reheat the meatballs and sauce in a saucepan over medium-low heat until warmed through. Alternatively, you can reheat them in the microwave until heated through. If frozen, thaw in the refrigerator overnight before reheating.