Soutzoukakia (Greek Beef Meatballs in Tomato Sauce)
Greek Beef Meatballs in Tomato Sauce are inspired by classic soutzoukakia, featuring tender, oval-shaped beef meatballs seasoned with cumin and cinnamon and gently simmered in a rich tomato and red wine sauce. This cozy Mediterranean dish is flavorful, comforting, and made with simple ingredients that come together beautifully.
Servings: 4 servings
Calories: 585kcal
Equipment
Ingredients
Meatballs
- 1 pound ground beef
- 2 tablespoons breadcrumbs
- 2 whole cloves garlic minced
- 1 small onion finely diced or minced
- 1 whole egg
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 tablespoons fresh parsley chopped
- salt and pepper to taste
- flour for dusting
- 2 tablespoons olive oil for frying
Tomato Sauce
- 2 tablespoons olive oil
- 2 whole cloves of garlic minced
- 1 tablespoon tomato paste
- ½ cup red wine
- 14 ounce can of crushed tomatoes
- ½ cup tomato puree or passata
- 1 teaspoon sugar
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 whole bay leaf
- salt and pepper to taste
- water or beef broth as needed to thin the sauce
Instructions
Meatballs
- In a large bowl, combine the ground beef, breadcrumbs, garlic, onion, egg, olive oil, cumin, cinnamon, parsley, salt, and pepper.1 pound ground beef, 2 tablespoons breadcrumbs, 2 whole cloves garlic, 1 small onion, 1 whole egg, 2 tablespoons olive oil, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon, 2 tablespoons fresh parsley, salt and pepper to taste
- Mix gently with your hands until just combined.
- Shape into elongated meatballs, oval or football-shaped, about 2 inches long.
- Dust lightly with flour to help hold their shape and brown.flour for dusting
- In a large skillet, heat the olive oil over medium heat. Fry the meatballs on all sides until browned. They don't need to be cooked through and will finish in the sauce. Remove them and set aside on a paper-towel-lined plate.2 tablespoons olive oil
Sauce
- In the same skillet or a clean saucepan, heat the olive oil over medium heat.2 tablespoons olive oil
- Add the garlic and saute briefly without burning.2 whole cloves of garlic
- Stur in the tomato paste and cook for 1 minute.1 tablespoon tomato paste
- Add the red wine and simmer for 2-3 minutes until it is reduced slightly.½ cup red wine
- Add the crushed tomatoes, tomato puree (passata), sugar, cumin, cinnamon, bay leaf, salt, and pepper. Simmer uncovered for 10-15 minutes until slightly thickened.14 ounce can of crushed tomatoes, ½ cup tomato puree or passata, 1 teaspoon sugar, ½ teaspoon ground cumin, ½ teaspoon ground cinnamon, 1 whole bay leaf, salt and pepper to taste
- Add the meatballs to the sauce. Cover the skillet partially and simmer gently for 20-25 minutes, spooning the sauce over the meatballs occasionally until the meatballs are cooked through and the sauce is rich and fragrant.
- Adjust the seasoning if necessary. Enjoy them warm with steamed rice or mashed potatoes.water or beef broth
Notes
What Is Passata? - Passata is a smooth, uncooked tomato purée commonly used in Mediterranean cooking. It has a clean tomato flavor without seeds or chunks and creates a silky sauce. If you cannot find passata, substitute with tomato purée.
Mixing the Meatballs - Mix the meatball ingredients gently and stop as soon as everything is combined. Overmixing was the main cause of dense meatballs during testing.
Shaping and Flour Dusting - Traditional soutzoukakia are oval-shaped rather than round. Lightly dusting the meatballs with flour helps them brown better and helps them hold together in the sauce.
Browning First Matters - Browning the meatballs before simmering adds flavor and helps them keep their shape. They do not need to be fully cooked at this stage.
Sauce Consistency - The sauce will naturally thicken as it simmers and cools. If it becomes too thick, stir in a small splash of water or beef broth until it reaches your desired consistency.
Make Ahead - This dish can be made up to 2 days in advance. The flavors deepen as it rests, making it even better the next day.
Storage and Freezing - Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze fully cooled meatballs in sauce for up to 2 months. Thaw overnight and reheat gently.
Gluten-Free Option - Use gluten-free breadcrumbs and gluten-free flour. Both were tested and work well without changing texture or flavor.
Nutrition
Calories: 585kcal | Carbohydrates: 19g | Protein: 23g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 290mg | Potassium: 887mg | Fiber: 4g | Sugar: 9g | Vitamin A: 639IU | Vitamin C: 18mg | Calcium: 96mg | Iron: 6mg
