Spiced Greek Meatballs Soutzoukakia

This hearty Greek meatball dish known as Soutzoukakia combines the richness of perfectly seasoned beef and pork with a flavorful tomato sauce infused with warm spices. The oblong shaped meatballs are first fried until golden then simmered in a fragrant sauce creating a comforting meal that transports you straight to a traditional Greek taverna.

I first made these for a dinner party where I wanted something beyond the usual Italian meatballs. The distinctive spices and unusual oblong shape immediately had everyone asking for the recipe. Now it's my go to impressive yet simple dinner for guests.

Ingredients

• Ground beef and pork: Creates the perfect balance of flavor and juiciness. Equal portions ensure the meatballs remain tender without becoming dry.
• Fresh breadcrumbs soaked in milk: Provides the secret to incredibly soft meatballs. Always use fresh bread rather than dried breadcrumbs for best texture.
• Ground cumin: Offers that distinctive earthy Mediterranean flavor that defines authentic Soutzoukakia. Toast it briefly before adding for enhanced aroma.
• Red wine: Used in both meatballs and sauce to add depth and subtle acidity. Choose a medium bodied wine you would enjoy drinking.
• Cinnamon stick: Infuses the sauce with warm fragrant notes without overpowering. Look for Ceylon cinnamon for a more delicate flavor.
• Bay leaf: Contributes an herbaceous background note that ties all flavors together. Fresh bay leaves are more potent than dried.

Step-by-Step Instructions

Prepare the breadcrumbs:

Break white bread slices in a food processor using pulse function to create fresh breadcrumbs. Fresh breadcrumbs absorb liquid better than store bought dried ones creating a more tender texture in the final meatballs. Take your time to ensure they are uniformly chopped but not processed into powder.

Create the meatball mixture:

In a large bowl combine breadcrumbs with seasonings salt pepper cumin and parsley then add the liquid ingredients wine milk and olive oil. This allows the breadcrumbs to absorb moisture before adding the meat. Follow with ground meats and beaten egg then mix thoroughly with your hands until all ingredients are evenly distributed about 2 minutes. The mixture should feel cohesive but still soft.

Shape and flour the meatballs:

Divide mixture into 12 equal portions and shape into oblong cylinders about 3 inches long and 1 inch thick. Using slightly wet hands prevents sticking and creates smoother meatballs. Roll each meatball lightly in flour ensuring even coverage on all sides. The flour coating helps create a beautiful golden crust when frying.

Fry the meatballs:

Heat oil in a large frying pan until shimmering but not smoking about 350°F if measured. Carefully add meatballs without overcrowding leaving at least 1 inch between each. Cook for 7 to 8 minutes turning every 2 minutes until all sides develop a rich golden brown crust. The goal is to sear the outside not completely cook through as they will finish cooking in the sauce.

Prepare the sauce base:

In a clean large frying pan sauté diced red onion with salt in olive oil for 3 to 4 minutes until translucent and beginning to soften. Reduce heat to medium before adding garlic tomato paste pepper cumin and sugar. Continue cooking for exactly 1 minute stirring constantly to prevent burning while allowing spices to bloom and tomato paste to caramelize slightly.

Create the sauce and simmer:

Add diced tomatoes red wine beef stock cinnamon stick and bay leaf to the pan stirring to combine and scraping any browned bits from bottom of pan. These browned bits contain concentrated flavor. Bring mixture to a gentle bubble before carefully adding the fried meatballs in a single layer.

Final cooking:

Cover the pan and reduce heat to maintain a gentle simmer not a vigorous boil. Cook for 12 to 15 minutes turning meatballs halfway through cooking time. The sauce should gradually thicken and meatballs will finish cooking internally reaching 165°F. During this time the flavors meld together creating the characteristic taste of authentic Soutzoukakia.

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The distinctive spice combination is what makes this dish truly special. While many people associate Greek cuisine primarily with oregano and lemon Soutzoukakia showcases the influence of Middle Eastern flavors in certain regions of Greece. The first time I served this to my Greek friend Eleni she closed her eyes and said it tasted exactly like her grandmother's version from Smyrna.

Storage and Make Ahead Tips

Soutzoukakia actually improves with time as the flavors continue to develop and meld together. You can prepare the entire dish up to two days ahead and refrigerate in an airtight container. When reheating add a splash of water or beef broth if the sauce has thickened too much during storage and gently warm over medium low heat until the meatballs reach 165°F internally.

Cultural Background

Soutzoukakia Smyrneika originated from Smyrna now known as Izmir in Turkey and came to mainland Greece with refugees in the 1920s. The distinctive oblong shape and use of cumin reflects the Middle Eastern influences in that region's cuisine. Traditionally this dish was reserved for special occasions and family gatherings though today it's enjoyed regularly in Greek households and tavernas alike.

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Soutzoukakia perfectly balances rich and aromatic flavors, making it an unforgettable addition to any dinner table.

Frequently Asked Questions

→ What are Soutzoukakia?

Soutzoukakia are traditional Greek oblong-shaped meatballs made from a mixture of beef and pork, flavored with cumin, garlic, and fresh herbs. They're typically fried and then simmered in a rich tomato sauce infused with cinnamon and wine, creating a distinctive Mediterranean flavor profile.

→ Can I make Soutzoukakia ahead of time?

Yes! Soutzoukakia actually taste even better the next day as the flavors have time to meld. You can prepare the entire dish up to 2 days ahead and refrigerate it. Reheat gently on the stovetop with a splash of water or broth if needed. They also freeze well for up to 3 months.

→ What's the best way to serve Soutzoukakia?

Traditionally, Soutzoukakia are served over white rice, which absorbs the flavorful sauce beautifully. Other excellent accompaniments include mashed potatoes, orzo pasta, or crusty bread for dipping. A simple Greek salad on the side provides a fresh contrast to the rich dish.

→ Can I substitute the meat in this recipe?

Yes, you can adjust the meat ratios or types based on preference. Using all beef works well, or you could try a mixture with lamb for a different flavor profile. For a lighter version, ground turkey or chicken can be used, though you may want to add a bit more olive oil to prevent dryness.

→ What gives Soutzoukakia their distinctive flavor?

The distinctive flavor of Soutzoukakia comes from the combination of cumin and cinnamon, which is characteristic of many dishes from Smyrna, the region in Asia Minor where this dish originated. The red wine in both the meatballs and sauce also adds depth, while the bay leaf and fresh parsley brighten the overall flavor profile.

→ How can I make the sauce thicker or thinner?

To thicken the sauce, simply simmer it uncovered for a few additional minutes. For a thinner consistency, add more beef stock a little at a time until you reach your desired thickness. The sauce will also naturally thicken as it cools, so keep that in mind when adjusting.