Name: Traditional Soutzoukakia (Greek Baked Meatballs in Tomato Sauce)
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Ingredients: 800 g ground beef ((28 ounces)); 4 cloves garlic (minced); 2 eggs; 2 teaspoon ground cumin; 1/2 teaspoon cinnamon; 1/4 cup olive oil; 5 slices stale bread (soaked in red wine and squeezed dry); 3 cups tomato juice or tinned chopped tomatoes ((800g or 28 oz)); 1 onion (grated); 1 cup red wine; 2 cloves garlic (minced); 1 tbsp tomato paste

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This authentic Greek Soutzoukakia recipe brings the heart of Mediterranean cuisine straight to your table.

These tender, aromatic meatballs, simmered in rich tomato sauce, are a beloved comfort dish that’s both hearty and flavorful.

A perfect balance of protein and carbs, each serving delivers 35.6g of protein while keeping the dish wholesome at 433 calories.

Whether you’re hosting a dinner party or planning a family meal, these Greek-style meatballs take just 90 minutes to prepare and will surely become your new favorite Mediterranean classic.

Ingredients

For the Meatballs (Soutzoukakia):

Ground beef: 800g, preferably with some fat content for juiciness
Garlic: 4 cloves, minced finely for best flavor distribution
Eggs: 2 large, helps bind the mixture
Cumin: 2-4 teaspoons, adjust based on preference
Cinnamon: 1/2 teaspoon, adds warmth
Olive oil: 1/4 cup, use good quality
Bread: 5 slices soaked in red wine, squeezed dry (or 1 cup breadcrumbs)
Salt and pepper: To taste

For the Tomato Sauce:

Tomato juice/passata: 3 cups, fresh or quality canned
Onion: 1 medium, grated for smooth texture
Red wine: 1 cup, adds depth and richness
Garlic: 2 cloves, minced
Tomato paste: 1 tablespoon for extra richness
Additional ingredients: Olive oil, sugar, cumin, bay leaf, salt and pepper

Instructions

Prepare the meatball mixture: Combine all meatball ingredients thoroughly, refrigerate for 1 hour to firm up
Shape and cook: Form oblong meatballs (70g each), either shallow fry or bake at 200C until golden brown
Make the sauce: Sauté onions until soft, add tomato paste and spices, then wine and tomatoes. Simmer until thickened
Combine: Gently place cooked meatballs in sauce, simmer covered for 30 minutes
Serve: Present hot with rice or mashed potatoes, garnished with extra sauce

Cooking Techniques

You can make these wonderful meatballs two ways! The traditional method is to shallow fry them until golden brown, which gives them a lovely crispy exterior.

If you’re watching your calories, pop them in the oven at 200C/390F instead – they’ll still turn out beautifully golden and delicious.

The magic happens when these meatballs simmer in the sauce, so don’t skip this step! Let them bubble away gently for the full 30 minutes to soak up all those amazing flavors.

Make It Your Own

Love bold flavors? Feel free to bump up the cumin to 3-4 teaspoons – it adds such a lovely warmth to the dish! You can use regular bread crumbs if you don’t have stale bread soaked in wine.

For the sauce, passata and canned tomatoes work equally well, so use whichever you have on hand. If you prefer a thinner sauce, just add a splash of water while cooking.

Serving Ideas

These Greek meatballs shine when served hot with plenty of that rich tomato sauce! They’re perfect over fluffy rice or creamy mashed potatoes, which help soak up all that delicious sauce.

Add a simple Greek salad on the side for a complete meal. Don’t forget some crusty bread to mop up every last bit of sauce!

Storage Tips

These meatballs taste even better the next day! Once cooled, store them in their sauce in an airtight container in the fridge for up to 3 days.

You can also freeze them for up to 3 months. When reheating, warm them gently on the stovetop with a tiny splash of water to keep the sauce from getting too thick.