Soutzoukakia

Soutzoukakia (Greek Smyrna Meatballs in Tomato Sauce)

Spicy cumin-and-garlic scented oval meatballs baked in a rich tomato sauce, a classic dish brought to mainland Greece by refugees from Smyrna (İzmir).

Prep

25 min

Cook

50 min

Total

75 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) minced beef, 15–20% fat is ideal for tenderness
• •1 medium onion, finely grated
• •3 large garlic cloves, minced
• •2 slices day-old bread, crusts removed, soaked in water and squeezed dry (or 30 g / 1 oz plain breadcrumbs)
• •1 large egg
• •2 tsp ground cumin, the defining spice — do not reduce
• •1 tsp sweet paprika
• •0.5 tsp ground cinnamon, optional but traditional in Smyrna-style recipes
• •0.5 tsp dried oregano
• •1 tsp salt, plus more for the sauce
• •0.5 tsp black pepper
• •30 ml (2 tbsp) olive oil, for frying the meatballs
• •2 tbsp olive oil, for the sauce
• •1 small onion, finely chopped, for the sauce
• •2 garlic cloves (2 cloves) garlic, thinly sliced, for the sauce
• •400 g (14 oz) canned chopped tomatoes, or 400 g / 14 oz ripe fresh tomatoes, grated
• •2 tbsp tomato paste
• •100 ml (3.5 fl oz) dry red wine, a Greek red such as Agiorgitiko if possible
• •1 tsp sugar, to balance acidity
• •1 bay leaf bay leaf
• •60 ml (4 tbsp) fresh parsley, finely chopped, to finish
• •300 g (10.5 oz) rice or crusty bread, to serve

Steps

1. 1 Make the meatballs: In a large bowl, combine the minced beef, grated onion, minced garlic, squeezed bread, egg, cumin, paprika, cinnamon, oregano, salt and pepper. Mix by hand for 2–3 minutes until the mixture becomes slightly sticky — this helps the meatballs hold their shape. Cover and chill for 15 minutes.
2. 2 Shape the meatballs: With damp hands, form the mixture into 8–10 ovals (sausage-like shapes, about 10 cm / 4 in long). Traditional soutzoukakia are oval, not round.
3. 3 Brown the meatballs: Heat 30 ml / 2 tbsp olive oil in a wide, oven-safe pan or skillet over medium-high heat. Fry the ovals for 2–3 minutes per side until deeply browned. They will not be cooked through. Transfer to a plate.
4. 4 Start the sauce: Pour off excess fat, add the remaining 2 tbsp olive oil to the same pan over medium heat, and sauté the chopped onion for 4–5 minutes until soft. Add the sliced garlic and cook 30 seconds until fragrant.
5. 5 Build the sauce: Stir in the tomato paste and cook for 1 minute. Pour in the red wine and let it bubble for 2 minutes to cook off the alcohol. Add the chopped tomatoes, sugar, bay leaf, and a pinch of salt. Simmer for 8–10 minutes until slightly thickened.
6. 6 Combine: Nestle the browned meatballs into the sauce. Spoon some sauce over each one. Cover and simmer gently on the stovetop for 25–30 minutes, or transfer to a preheated 180°C / 350°F oven and bake covered for 25–30 minutes.
7. 7 Check doneness: The meatballs are safe once the internal temperature reads at least 71°C / 160°F on an instant-read thermometer, and the sauce has thickened to coat the back of a spoon.
8. 8 Rest and serve: Remove the bay leaf, scatter over the chopped parsley, and let the dish rest off the heat for 5 minutes. Serve hot with rice (the traditional 'Soutzoukakia me Rizi') or hunks of crusty bread to soak up the sauce.