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Soutzoukakia – Greek Meatballs in Rich Tomato Sauce (Authentic Recipe)

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Soutzoukakia (Greek Meatballs) – oblong, cumin-spiced meatballs simmered in a rich, flavorful tomato sauce. These Greek-style meatballs are incredibly juicy thanks to bread soaked in milk and wine, making them irresistible served over rice or with crusty bread!

Ingredients

Scale
  • 1/2 lb (225 g) ground beef
  • 1/2 lb (225 g) ground pork
  • 2–3 white bread slices (150 g)
  • 1/4 cup whole milk
  • 2 tbsp red wine
  • 3 tbsp extra-virgin olive oil
  • 1 egg
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Handful fresh parsley (2 tbsp minced)
  • 1/2 cup all-purpose flour (for coating meatballs)
  • 1/2 cup neutral oil (sunflower, canola, or light olive oil) for frying
  • Tomato-Based Sauce:
  • 1 can diced tomatoes (14.1 oz / 400 g)
  • 1 tbsp tomato paste
  • 1 medium red onion
  • 1 cup beef stock
  • 1/2 cup red wine
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp white sugar
  • 1 bay leaf
  • 1 cinnamon stick or 1/2 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil
  • Fresh parsley for garnish

Instructions

  1. Break bread slices into breadcrumbs using a food processor or blender.
  2. In a large bowl, combine breadcrumbs, salt, pepper, cumin, and minced parsley.
  3. Add red wine, milk, olive oil, ground beef, ground pork, and beaten egg.
  4. Mix until homogeneous, kneading 2–3 minutes.
  5. Divide into 12 oblong meatballs and roll in flour.
  6. Heat frying oil in a large pan, cook meatballs until golden (7–8 min), drain on paper towels.
  7. For sauce: heat olive oil in another pan, sauté diced onion with salt for 3–4 min.
  8. Add garlic, tomato paste, pepper, cumin, sugar; sauté 1 min.
  9. Add diced tomatoes, red wine, beef stock, cinnamon stick, and bay leaf.
  10. Add meatballs to sauce, cover, and simmer 12–15 min, turning halfway.
  11. Serve with rice or bread and garnish with fresh parsley.

Notes

  • Don’t overmix the meatball mixture – knead just until combined for tender meatballs.
  • The bread soaked in milk and wine is the secret to incredibly juicy soutzoukakia.
  • For a lighter version, bake meatballs at 400°F (200°C) for 15-20 minutes instead of frying.
  • Traditional soutzoukakia are shaped like oblong sausages or small footballs.
  • Serve with Greek lemon rice, mashed potatoes, or orzo pasta.

Find it online: https://cookyaura.com/soutzoukakia-greek-meatballs-in-rich-tomato-sauce-authentic-recipe/