Soutzoukakia Smyrneika (Greek Meatballs in Tomato Sauce) is one of those comforting Greek dishes I love when I want something warm, saucy, and full of aroma. I shape seasoned beef into oval meatballs, fry them until golden, then simmer them in a tomato sauce flavored with cinnamon, bay leaf, garlic, and a little ouzo.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
½ lb (225 g) ground beef
1 small onion, grated
2 slices white bread, crusts removed
¼ cup milk
2 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon chopped fresh mint
2 tablespoon ouzo, optional
Salt and pepper, to taste
All-purpose flour, for dredging
Olive oil, for frying
2 tablespoon olive oil
2 cloves garlic, minced
2 cups tomato passata
1 cinnamon stick
1 bay leaf
1 tablespoon ouzo, optional
½ teaspoon sugar
Salt and pepper, to taste
Directions
I soak the bread in milk for 5 minutes, then squeeze out the excess milk and crumble the bread into a mixing bowl.
I add the ground beef, grated onion, minced garlic, cumin, mint, ouzo if I am using it, salt, and pepper. I mix gently until everything is just combined.
I shape the mixture into oval meatballs, then lightly dredge them in flour.
I heat olive oil in a frying pan over medium heat and fry the meatballs until golden on all sides. I remove them and drain them on paper towels.
In a separate pan, I heat 2 tablespoons olive oil and sauté the garlic until fragrant.
I add the tomato passata, cinnamon stick, bay leaf, ouzo if using, sugar, salt, and pepper. I let the sauce simmer for 15 minutes.
I return the meatballs to the sauce and simmer gently for 25 to 30 minutes, until they are tender and full of flavor.
I serve them hot with rice, potatoes, pasta, or crusty bread, spooning extra sauce over the top.
Servings and Timing
Prep time: 20 minutes
Cooking time: 45 minutes
Total time: 65 minutes
Servings: 4 servings
Calories: 360 kcal per serving
Variations
Sometime I use a mix of beef and chicken for a richer flavor. I can also skip the ouzo if I want an alcohol-free version.
For a deeper sauce, I like adding a pinch of paprika or a splash of red wine. Fresh parsley can also be added before serving for a brighter finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the meatballs gently in a pan over low heat with a splash of water if the sauce has thickened. I can also reheat them in the microwave in short intervals until hot.
FAQs
Can I make Soutzoukakia without ouzo?
Yes, I can leave out the ouzo. The recipe will still taste delicious with the cumin, mint, tomato sauce, cinnamon, and bay leaf.
Can I bake the meatballs instead of frying them?
Yes, I can bake them until browned, then simmer them in the sauce. Frying gives more traditional flavor, but baking is easier and lighter.
What should I serve with Soutzoukakia?
I like serving them with rice, roasted potatoes, mashed potatoes, pasta, or crusty bread.
Can I freeze Soutzoukakia?
Yes, I can freeze the cooked meatballs with the sauce for up to 2 months. I thaw them overnight in the refrigerator before reheating.
Why are the meatballs oval-shaped?
The oval shape is traditional for soutzoukakia. I like it because it helps them look distinct from regular round meatballs.
Conclusion
Soutzoukakia Smyrneika (Greek Meatballs in Tomato Sauce) is a cozy Greek classic with tender meatballs, fragrant spices, and a rich tomato sauce. I love making it when I want a comforting homemade dinner that feels special but still easy enough for a family meal.
📖 Recipe:
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Soutzoukakia Smyrneika (Greek Meatballs in Tomato Sauce)
- Total Time: 65 minutes
- Yield: 4 servings
- Diet: Halal
Description
Soutzoukakia Smyrneika are tender Greek-style oval meatballs simmered in a rich tomato sauce infused with warm spices like cinnamon and cumin. This comforting dish is full of Mediterranean flavor and perfect for a hearty meal.
Ingredients
½ lb (225 g) ground beef
1 small onion, grated
2 slices white bread, crusts removed
¼ cup milk
2 cloves garlic, minced
1 tsp ground cumin
1 tbsp chopped fresh mint
2 tbsp ouzo (optional)
Salt and pepper, to taste
All-purpose flour, for dredging
Olive oil, for frying
2 tbsp olive oil
2 cloves garlic, minced
2 cups tomato passata
1 cinnamon stick
1 bay leaf
1 tbsp ouzo (optional)
½ tsp sugar
Salt and pepper, to taste
Instructions
- Soak the bread in milk for 5 minutes, then squeeze out excess liquid and crumble into a bowl.
- Add ground beef, grated onion, garlic, cumin, mint, ouzo (if using), salt, and pepper. Mix gently until combined.
- Shape into oval meatballs and lightly dredge in flour.
- Heat olive oil in a pan and fry meatballs over medium heat until golden on all sides. Remove and drain.
- In another pan, heat olive oil and sauté garlic until fragrant.
- Add tomato passata, cinnamon stick, bay leaf, ouzo (if using), sugar, salt, and pepper. Simmer for 15 minutes.
- Return meatballs to the sauce and simmer gently for 25–30 minutes until tender.
- Serve hot with rice, potatoes, pasta, or bread, spooning sauce over the top.
Notes
Omit ouzo for an alcohol-free version.
Use a mix of beef and chicken for a richer flavor.
Add paprika or red wine for a deeper sauce.
Garnish with fresh parsley before serving for brightness.
Store leftovers in the refrigerator for up to 3 days.
Freeze cooked meatballs with sauce for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 70 mg
