Soutzoukakia are elongated Greek meatballs seasoned with cumin, garlic, and herbs, simmered in a rich tomato sauce. Originally from Smyrna (now Izmir, Turkey), this dish has become a beloved staple of Greek home cooking.
In a bowl, combine ground meat, soaked bread, egg, garlic, cumin, parsley, cinnamon (if using), salt, and pepper.
Knead well until mixture is homogenous. Cover and refrigerate for 15–30 minutes to firm up.
Shape the meat mixture into oblong/oval meatballs (~2 inches long).
In a skillet, heat olive oil over medium-high heat.
Sear the meatballs on all sides until browned (they don’t need to be cooked through). Set aside on a plate.
In the same pan, add a bit more olive oil if needed.
Sauté onion and garlic for 2–3 minutes until softened.
Add tomato paste and stir for 1 minute.
Pour in the crushed tomatoes, wine, cumin, sugar, and season with salt and pepper.
Add water or stock and bring to a gentle simmer.
Gently return the seared meatballs to the sauce.
Cover and simmer on low heat for about 30–35 minutes, until the sauce thickens and meatballs are fully cooked.
Stir occasionally and adjust seasoning as needed.
Traditionally served with rice pilaf, mashed potatoes, or orzo.
Top with extra parsley or a drizzle of olive oil.
Wine: A full-bodied red like Xinomavro or Merlot.
Salad: Horiatiki (Greek village salad) with cucumbers, tomatoes, onions, and feta.
4 servings