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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:
1X
2X
3X
Adjust Servings
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
1
Prepare the Meatball Mixture:
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
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
2
Shape and Brown the Meatballs:
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.
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.
3
Prepare the Tomato Sauce:
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.
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.
4
Combine and Bake:
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.
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.
5
Serve:
Serve hot, garnished with fresh parsley if desired. These meatballs pair perfectly over rice or crusty bread, couscous, or even pasta.
Serve hot, garnished with fresh parsley if desired. These meatballs pair perfectly over rice or crusty bread, couscous, or even pasta.