These Greek meatballs, or Soutzoukakia, are simmered in a spiced tomato sauce for a dish that’s impossible for your family to love and ask for more.
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 25 minutes
How Many Servings?
4-6 servings
Greek meatballs, or Soutzoukakia, are the perfect choice for a flavorful and satisfying weekday dinner made easy. These sausage-shaped meatballs are spiced with warm Mediterranean flavors like cumin, cinnamon, and garlic and then simmered in a rich, aromatic tomato sauce. This classic dish comes together effortlessly with simple, everyday ingredients, making it a family favorite.
“Soutzoukakia” comes from the Turkish word “soutzouk,” meaning sausage, reflecting their oval shape and signature spices. Pair these delicious Greek meatballs with rice, crusty bread, mashed potatoes, or a fresh salad for a wholesome meal that’s sure to impress. Whether you are new to Mediterranean cooking or a seasoned fan, this recipe is a must-try for your next dinner.
Why You’ll Love This Recipe
- Simple, Easy, and Packed with Flavor: This recipe is quick to prepare with simple, everyday ingredients. Warm spices like cumin, cinnamon, and oregano give these Greek meatballs their Mediterranean flair, while the rich tomato sauce makes every bite irresistible
- Family-Friendly: Soutzoukakia is a dish the whole family will enjoy. Serve it with rice, pasta, or bread, and it’s guaranteed to please even the pickiest eaters.
- Versatile Pairings: These Greek meatballs are delicious on their own, but they shine when paired with fluffy rice, roasted vegetables, or even mashed potatoes. It’s a dish that can adapt to what you have on hand.
- Great for Meal Prep: The meatballs and sauce are stored beautifully in the fridge or freezer, making it an excellent option for batch cooking. Reheat for a quick and hearty meal any day of the week.
What You’ll Need to Make These Greek Meatballs
Here’s what you’ll need to make these flavorful Greek meatballs in tomato sauce:
- Ground Beef: The star ingredient, creating hearty and tender meatballs.
- Onion & Garlic: Finely chopped to add moisture and a savory base for the meatballs.
- Panko Breadcrumbs & Eggs: These bind the meatballs together and keep them light and juicy.
- Crushed Tomatoes: The base of the sauce, simmered to rich, comforting perfection.
- Parsley: Adds a fresh, herbaceous note.
- Aromatic Spices: Cumin, cinnamon, oregano, and a pinch of chili flakes give the meatballs their warm Mediterranean flavor.
- Olive Oil: For browning the meatballs and adding richness.
Tips for the perfect Greek meatballs
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Don’t Skip Draining the Onions: After chopping the onion and parsley, make sure to squeeze out any excess water. This ensures the meatballs hold their shape and prevents them from becoming soggy.
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Don’t Overmix the Meatball Mixture: Mix the ingredients until just combined. Overmixing can make the meatballs dense and tough.
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Shape Them Like Sausages: For authentic Soutzoukakia, shape the meatballs into an oval, sausage-like form rather than traditional round meatballs. This shape helps them brown evenly and absorb more sauce.
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Double the Sauce: If you love saucy dishes, consider doubling the tomato sauce. You can either puree the tomatoes for a smooth sauce or leave them crushed for a chunkier texture, depending on your preference. The extra sauce is perfect for serving with pasta, rice, or even for dipping crusty bread.
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Brown Before Baking: Browning the meatballs in a skillet gives them a delicious crust and adds extra flavor to the dish. Don’t skip this step
Variations and Substitutions
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Swap the Protein: Use ground lamb, ground pork, or a beef-lamb mix for a slightly different flavor profile. Lamb is especially traditional for Mediterranean dishes.
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Make it Gluten-Free: Substitute the panko breadcrumbs with almond flour, gluten-free breadcrumbs, or even cooked quinoa for a gluten-free version.
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Add a Spicy Kick: If you like heat, increase the chili flakes in the meatballs or add a pinch of cayenne pepper to the sauce.
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Richen the Sauce: For extra depth, stir in 1-2 tablespoons of red wine or balsamic vinegar to the tomato sauce while simmering.
Storing and Reheating
Storing: Cool completely and store meatballs with sauce in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
Reheating:
- Stovetop: Heat in a pan over medium-low, adding a splash of water if needed.
- Microwave: Heat in 1-minute intervals, stirring in between.
- Oven: Cover and bake at 350°F (175°C) for 15-20 minutes
Preparation
Prepare the Meatball Mixture:
In a large bowl, combine the ground beef, onion mixture, panko breadcrumbs, eggs, parsley, oregano, cumin, cinnamon, chili flakes, salt, and pepper. Mix gently until just combined (avoid overmixing to keep the meatballs tender
Shape and Brown the Meatballs:
Add the meatballs to the skillet and brown them on all sides, about 3 minutes per side, until they develop a golden crust.
Once browned, remove the meatballs from the skillet and set them aside.
Prepare the Tomato Sauce:
If you prefer a smoother texture, you can puree the tomatoes with a hand blender directly in the skillet; otherwise, leave them as is for a chunkier, more textured sauce.
Let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly. Remove the bay leaf before using it.
Combine and Bake:
Serve:
Soutzoukakia (Greek meatballs) are spiced with cumin and cinnamon, simmered in a rich tomato sauce, and baked to perfection. A hearty Mediterranean dish your family will love!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 25 minutes
How Many Servings?
4-6 servings
Ingredients:
For the Meatballs:
| 2 lbs ground beef | |
| 1 large onion, finely chopped (processed and drained) | |
| 4 garlic cloves, minced | |
| 1 cup panko breadcrumbs | |
| 2 large eggs | |
| 1/4 cup parsley, finely chopped | |
| 1 teaspoon oregano | |
| 1 teaspoon ground cumin | |
| 1/2 teaspoon ground cinnamon | |
| 1/4 teaspoon chili flakes (optional, for heat) | |
| Salt and black pepper, to taste | |
| 2 tablespoons olive oil (for browning) |
For the Tomato Sauce:
| 28 oz (1 large can) crushed tomatoes | |
| 4 garlic cloves, minced | |
| 1 onion, finely chopped | |
| 1 teaspoon oregano | |
| 1/2 teaspoon ground cinnamon | |
| 1 bayleaf | |
| 2 tablespoons olive oil | |
| Salt and black pepper, to taste |
Preparation
In a food processor, finely chop the onion, garlic, and parsley. Drain any excess water to prevent soggy meatballs. In a large bowl, combine the ground beef, onion mixture, panko breadcrumbs, eggs, parsley, oregano, cumin, cinnamon, chili flakes, salt, and pepper. Mix gently until just combined (avoid overmixing to keep the meatballs tender
Shape the mixture into 15 oval, sausage-like meatballs, each about 2.5 ounces and 2-3 inches long. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the meatballs to the skillet and brown them on all sides, about 3 minutes per side, until they develop a golden crust. Once browned, remove the meatballs from the skillet and set them aside.
In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until softened and fragrant. Stir in the crushed tomatoes, oregano, cinnamon, bay leaf, salt, and pepper. If you prefer a smoother texture, you can puree the tomatoes with a hand blender directly in the skillet; otherwise, leave them as is for a chunkier, more textured sauce. Let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly. Remove the bay leaf before using it.
Preheat your oven to 375°F (190°C). Arrange the browned meatballs in an oven-safe dish or skillet, then pour the prepared tomato sauce over them. Bake for 20 minutes, or until the meatballs are fully cooked and tender.
Serve hot, garnished with fresh parsley if desired. These meatballs pair perfectly over rice or crusty bread, couscous, or even pasta.
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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