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.
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
