Best 7 Soutzoukakia Recipes

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**Soutzoukakia:** A Culinary Journey into Greek Meatball Delights

Soutzoukakia, a traditional Greek dish that tantalizes taste buds with its succulent meatballs simmering in a flavorful tomato sauce, is a culinary masterpiece that embodies the essence of Mediterranean cuisine. These meatballs, expertly crafted with a blend of ground beef and pork, are seasoned with a harmonious symphony of herbs and spices, capturing the essence of Greek culinary traditions. Immersed in a rich tomato sauce infused with the vibrant flavors of onions, garlic, and red wine, soutzoukakia embarks on a culinary journey that transports diners to the heart of Greece. Accompanied by a selection of delectable recipes, this article unveils the secrets behind creating authentic soutzoukakia, offering both traditional and contemporary variations to satisfy every palate. From the classic soutzoukakia with its rustic charm to innovative takes featuring unique ingredients and cooking techniques, this comprehensive guide will inspire home cooks to recreate this beloved Greek specialty in their own kitchens.

Here are our top 7 tried and tested recipes!

SOUTZOUKAKIA (GREEK MEATBALLS IN A TOMATO SAUCE)



Soutzoukakia (Greek Meatballs in a Tomato Sauce) image

Lovely, delicately seasoned meatballs in a tomato sauce done in the style of the Greeks from Smyrna. This is a warming, hearty dish, great year round, but especially in winter.

Provided by evelynathens

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

2 slices thick dense bread (crusts removed)
1/2 cup dry red wine
1 lb ground lean meat (beef or veal)
1/2 cup finely chopped onion
2 garlic cloves, crushed
1 egg
2 tablespoons chopped parsley
2 tablespoons grated kefalograviera cheese (parmesan makes an excellent substitute) or 2 tablespoons mizithra cheese (parmesan makes an excellent substitute)
1/2 teaspoon oregano
1/2 teaspoon ground cumin
salt and pepper
flour (for dredging)
2 tablespoons olive oil
2 lbs fresh tomatoes
1 tablespoon vinegar
1 garlic clove, chopped
1 bay leaf
3/4 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • Soak the bread in the wine for about 5 minutes, or until thoroughly softened.
  • Then, squeeze out and reserve the excess wine.
  • In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste.
  • Mix the ingredients until thoroughly blended.
  • Cover and chill for 1 to 2 hours.
  • Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball).
  • Dredge them in flour.
  • Heat olive oil in a large frying pan.
  • Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good).
  • Remove from the pan using a slotted spoon and set aside.
  • Strain the oil you fried the meatballs in through a fine sieve into a cooking pan.
  • Add all the sauce ingredients, and the reserved wine.
  • Bring to a boil and simmer until the sauce is thick.
  • Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.
  • Serve hot with rice, french fries, or mashed potatoes.

SOUTZOUKAKIA (GREEK MEATBALLS IN TOMATO SAUCE)



Soutzoukakia (Greek Meatballs in Tomato Sauce) image

This was posted for the Zaar World Tour 2005. You will often fins cinnamon used in Greek meat dishes, and this is one of them. Nice with rice.

Provided by -Sylvie-

Categories     Meat

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 lbs ground beef
2 garlic cloves, minced
1 teaspoon cumin seed
1/4 cup dry white wine
1 cup white bread, soaked in the wine
1 egg
1/4 cup olive oil
flour
pepper, to taste
salt, to taste
2 cups tomatoes, peeled and chopped
2 cups vegetable stock
wine (reserved from soaking the bread)
1 teaspoon butter
pepper, to taste
salt, to taste
1 teaspoon cumin seed
1/2-1 teaspoon cinnamon

Steps:

  • For the meatballs, mix the ground beef, garlic, cumin, white wine, bread (squeeze out the wine and reserve to be used in the sauce) and egg.
  • Season to taste with salt and pepper.
  • Shape into approximately 30 sausage shaped patties, roll in flour and fry in oil until cooked through.
  • Remove from pan, set aside on a plate covered with paper towels.
  • For the sauce, bring the tomatoes stock and butter to a boil.
  • Add the wine and the seasoning and simmer until sauce beginns to thicken.
  • When the sauce starts to thicken, add the soutzoukakias and simmer for a further ten minutes.

MEATBALL SAUSAGES (SOUTZOUKAKIA SMYRNEIKA)



Meatball Sausages (Soutzoukakia Smyrneika) image

This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce. It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey. In the early 1920s many of them returned to Greece after the Greco-Turkish war.

Provided by Elaine Louie

Categories     meatballs, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 25

2 tablespoons olive oil
1/3 cup finely chopped onion
1 garlic clove, minced
2 1/4 cups canned plum tomatoes, with their juice
1/4 cup dry white wine
Pinch of sugar
Salt and ground black pepper
3/4 teaspoon hot red pepper flakes
1/2 tablespoon butter
1 1/4 pounds (20 ounces) ground beef
1/3 cup finely chopped onion
1 large garlic clove, minced
2 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
Pinch of cinnamon
Salt and ground black pepper
1 large egg
2 tablespoons dry white wine
1/4 to 1/2 cup fine dry bread crumbs
1 to 2 tablespoons extra-virgin olive oil
Flour, for dredging
Olive oil or other oil, for frying and for oiling casserole
Mashed potatoes for serving (optional)

Steps:

  • For the sauce: In a medium saucepan over medium heat, heat olive oil and sauté onion until soft. Stir in garlic. Add tomatoes and their juice, squeezing tomatoes to break them up. Bring to a boil. Add wine and sugar, and season to taste with salt and pepper. Reduce heat to low and simmer until thickened, about 20 minutes. Add pepper flakes and butter, simmer 1 to 2 minutes, and set aside until needed. (Sauce may be cooled, covered and refrigerated for up to 24 hours. Reheat before using.)
  • For the sausages: Heat oven to 350 degrees. In a large mixing bowl, combine ground beef, onion, garlic, cumin, paprika, allspice, nutmeg and cinnamon. Season with salt and pepper to taste. Knead until blended. Add egg and wine, and knead again until well mixed. Add just enough bread crumbs to give body to mixture so that meatballs will hold their shape when formed. Mix in enough extra-virgin olive oil to make mixture glossy and elastic.
  • Shape meat mixture into sausages about 2 1/2 inches long and 1 inch in diameter. Dredge in flour and set aside. Place a heavy skillet over medium heat, and add about 1/2 inch olive oil. When oil shimmers, add sausages in a single layer. Brown on one side, then turn and brown the other. Transfer to paper towels to drain.
  • Lightly oil an 8-by-10-inch shallow casserole, or other baking dish in which sausages will fit in a single layer. Pour sauce evenly on top of meat, and bake until lightly browned on top, about 40 minutes. If desired, serve with mashed potatoes.

SOUTZOUKAKIA- MINI GREEK MEATBALLS



Soutzoukakia- Mini Greek Meatballs image

This is my husband's favorite dish! Most of the recipes call for pan frying before baking but I find that the meatballs soak up the tomato sauce better and are juicer this method. Serve as an appetizer or as a main course with pasta. Delicious!!!

Provided by presvicki

Categories     Meatballs

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 16

4 slices Italian bread, with the crusts removed
1 cup red wine
2 lbs ground beef
1 cup onion, grated
2 garlic cloves, crushed
2 eggs, beaten
2 tablespoons fresh parsley, chopped
1/4 cup parmesan cheese, grated
1/2 teaspoon Greek oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (24 ounce) jar spaghetti sauce
1 cup red wine
1/2 teaspoon ground cinnamon
1/2 teaspoon clove

Steps:

  • 1. Soak bread in wine for 5 min and then squeeze out excess liquid.
  • 2. Combine meat, bread, onions, garlic, parsley, eggs, cheese, oregano, cumin, salt and pepper. Set aside and chill in fridge for 1 hour.
  • 3. Pinch off 1 tbsp of meat mixture and mold it into little footballs or cigars. Place in casserole baking dish.
  • 4. Combine spaghetti sauce with wine, cinnamon and cloves and pour over uncooked meatballs.
  • 5. Bake uncovered in a preheated 375 degree oven for 1 hour.

SOUTZOUKAKIA



Soutzoukakia image

Tasty melt- in-your-mouth meatballs in a rich tomato sauce - the secret is in the cumin so don't leave it out. A greek recipe.

Provided by NanaGreekcook

Categories     Pork

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

250 g ground pork
250 g ground beef
1 egg
1 small onion, finely chopped
1 garlic clove, crushed
2/3 cup breadcrumbs
1 teaspoon cumin
flour
3 large tomatoes, chopped
1 large peppercorn, sliced
1 tablespoon tomato paste
1 chicken stock cube
2 tablespoons dry red wine
1 pinch sugar
3 drops lemon juice
vegetable oil

Steps:

  • Mix the meat, egg, onion, garlic, breadcrumbs and cumin together. Add salt and pepper.
  • Use the flour to form the meatballs with your hands ( not too small, not too big ).
  • Deep fry the meatballs in vegetable oil in a low heat. Do not overcook them.
  • Remove them from the pan and throw away the oil, apart from a few teaspoons.
  • Shallow fry the tomato and peppercorns. Season.
  • Add the tomato paste, the red wine and the stock diluted in water ( dont add too much water or the sauce will become runny ).
  • Add a pinch of sugar and a few drops of lemon juice.
  • Add the meatballs back to the pan and simmer in a very low heat for approximately 10 minutes, until the sauce is nice and thick.
  • Serve with rice.

SOUTZOUKAKIA (GREEK MEATBALLS)



SOUTZOUKAKIA (GREEK MEATBALLS) image

Categories     turkey     Bake     Low Carb     Quick & Easy     Casserole/Gratin     Winter

Number Of Ingredients 11

2 tbsp extra-virgin olive oil
4 ripe tomatoes, diced
1/4 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper (I used more)
1 pound ground turkey
1 slice of bread
4 cloves garlic, minced or pressed
1/4 tsp ground cumin
3/4 tsp salt
1/2 tsp freshly ground black pepper

Steps:

  • Meatballs: Preheat oven to 350°F. Spray a glass baking dish with oil. In a small bowl, add the ground beef, garlic, cumin, salt and pepper. Wet the slice of bread and squeeze out all the water. Crumble into the beef mixture. Mix with your hands until combined. Shape the meat into ovals that are 2 inches long and place on the prepared baking dish. Bake 30 minutes. While the meatballs are baking make the tomato sauce. Tomato Sauce: In a dutch oven, heat the oil over medium heat. Add the tomatoes, cumin, salt and pepper. Cook for 5-7 minutes until tomatoes have broken down, stirring occasionally. Reduce heat to low and simmer for 15-20 minutes, or until sauce has thickened. Once the meatballs are done, immediately add them to the tomato sauce with all the juices. Gently stir and cook on low for 5 minutes. Garnish with some chopped cilantro or parsley (optional). Serve with rice or some crusty bread.

LAZY MAN'S SOUTZOUKAKIA ( A GREEK STYLE BOLOGNESE)



Lazy Man's Soutzoukakia ( a Greek Style Bolognese) image

I love soutzoukakia, which are Greek meatballs heavy in red wine, garlic and cumin cooked in a red sauce. But sometimes on a busy weeknight, I just don't have the time. I came up with this recipe to satisfy my cravings when time is short. I use a store bought sauce cause of time, but feel free to substitute your own sauce recipe.

Provided by C. Taylor

Categories     Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb lean ground beef
2 tablespoons minced garlic
2 tablespoons cumin
1/2 cup red wine
1 small onion, minced
salt and pepper
1 lb pasta
24 ounces pasta sauce

Steps:

  • Cook pasta according to directions on box.
  • While pasta is cooking, brown the ground beef with the garlic, cumin, onion, salt and pepper.
  • Once beef has browned and the onions are translucent, add the wine and the pasta sauce and simmer for about 10 minutes. Serve over pasta.

Nutrition Facts : Calories 532.1, Fat 11.9, SaturatedFat 3.7, Cholesterol 49.1, Sodium 604.2, Carbohydrate 73, Fiber 3.3, Sugar 12.1, Protein 27.9

Tips:

  • Use fresh and high-quality ingredients: This will make a big difference in the overall taste of the dish.
  • Don't overcook the soutzoukakia: They should be cooked through, but still juicy. Overcooked meatballs will be tough and dry.
  • Serve the soutzoukakia with a flavorful sauce: This could be a tomato sauce, a yogurt sauce, or a lemon-egg sauce. The sauce will help to keep the meatballs moist and flavorful.
  • Soutzoukakia can be made ahead of time: Simply cook the meatballs and sauce, then reheat them when you're ready to serve.
  • Soutzoukakia can be served as an appetizer, main course, or side dish: They're also a great addition to a buffet or party spread.

Conclusion:

Soutzoukakia is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use ground beef or lamb, and it's easy to make ahead of time. Serve soutzoukakia with your favorite sauce and sides, and enjoy!

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