Best 3 Soutzoukakia Mini Greek Meatballs Recipes

Soutzoukakia, often known as Greek meatballs, are a delectable dish that combines minced meat, herbs, and spices, all wrapped in a flavorful tomato sauce. This dish holds a special place in Greek cuisine, often served as a main course accompanied by sides like rice, pasta, or roasted vegetables. Soutzoukakia's distinct elongated shape and juicy texture make it a favorite among food enthusiasts.

This recipe provides a detailed guide to creating traditional soutzoukakia from scratch. It covers everything from preparing the meatballs to making the rich tomato sauce that brings the dish together. Additionally, the article includes a vegetarian adaptation of soutzoukakia, catering to those who prefer a meatless option. For those seeking a quicker and simpler version, there's a recipe for soutzoukakia in the air fryer, offering a healthier alternative with crispy meatballs.

Whether you're a seasoned cook or just starting your culinary journey, this article has something for everyone. Dive into the world of Greek flavors and discover the secrets behind this classic dish.

Let's cook with our recipes!

MEATBALLS IN TOMATO SAUCE (SOUTZOUKAKIA)

Meatballs In Tomato Sauce (Soutzoukakia) image

Moist and soft meatballs baked in a rich, Eastern-spiced tomato sauce.

Provided by [email protected]

Categories Main Course

Number Of Ingredients 20

Ingredients

olive oil
1/2 onion (minced)
1 garlic clove
2 dried bay leaves
5-6 pieces of allspice
a splash of red wine
3 tablespoons tomato paste
400 grams / 14 oz canned tomatoes diced
1/2 teaspoon sugar
1 teaspoon ground cumin
salt and pepper
800 grams ground beef
1/2 onion (minced)
3 garlic cloves (coarsely chopped)
2 tablespoons olive oil
1 egg
5 tablespoons finely ground breadcrumbs (or 150 grams (5.3 oz) crustless bread soaked in water)
a handful of fresh parsley (chopped)
1 cup water ((skip this if using the soaked bread))
salt and pepper

Steps:

Heat a good splash of olive oil in a cooking pot, over high heat.
Caramelize the onion and garlic.
Pour in the wine. Add the allspice and bay leaves. Wait until wine evaporates completely.
Add the tomato paste, the canned tomatoes and cook for 1-2 minutes stirring constantly with a wooden spoon.
Reduce the heat to medium. Add 4 cups of water, the sugar, ground cumin and season with salt and pepper. Simmer partly covered for about 30-40 minutes.
Meanwhile, start making the meatballs.
Preheat oven to 200°C / 392°F.
In a mixing bowl, combine all of the ingredients for the meatballs.
Knead the mixture for 2-3 minutes for everything to incorporate well. It should feel very soft and moist. And just firm enough to hold some shape. Otherwise, you may add another splash of water to it.
Divide mixture to about 14 parts. Shape each into a round ball and then give it a bit of oval shape. Place in a baking dish or pan that fits the meatballs and is deep enough to include the sauce as well.
Once you placed all the meatballs in the pan or baking dish, pour the sauce on top all over using a ladle. Bake for about 40-50 minutes. Flipping the meatballs at least once so they cook evenly all over.
Serve with rice, pasta, or potatoes. I added some toasted pine nuts and chopped fresh parsley on top. You can also serve them with some spicy red pepper flakes and a spoonful of Greek yogurt on top.

Nutrition Facts : ServingSize 1 meatball, Calories 200 kcal, Carbohydrate 7 g, Protein 11 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 112 mg, Fiber 1 g, Sugar 2 g

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

Ingredients

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- 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

Ingredients

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.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soutzoukakia.
Don't overmix the meat mixture. Overmixing will make the meatballs tough.
Be gentle when shaping the meatballs. Don't pack them too tightly, or they will be dry.
Use a light touch when frying the meatballs. Don't overcrowd the pan, and don't turn the meatballs too often.
Serve the soutzoukakia with a flavorful sauce. A simple tomato sauce is a classic choice, but you can also try a yogurt sauce or a mint sauce.

Conclusion:

Soutzoukakia are a delicious and versatile Greek dish that can be enjoyed as an appetizer, main course, or even a snack. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting dish to try, give soutzoukakia a try!