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Soutzoukakia (Greek beef meatballs) in a red wine and tomato sauce with salad and potato wedges.
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Greek Soutzoukakia Recipe: Beef Meatballs in Tomato Sauce

Everyone loves meatballs... right? Well, I'm globe trotting again, and here are some soutzoukakia (great name), Greek beef meatballs heady with cuming that are cooked in a delicious but simple red wine and tomato sauce, and they are simply stunning.
Course Main Course
Cuisine Anglo Greek
Keyword greek meatballs in tomato sauce, smyrna meatballs, soutzoukakia, soutzoukakia meatballs
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2 Servings
Calories 700kcal
Author Brian Jones

Ingredients

For the Meatballs:

  • 350 g Minced Beef 12oz (5-10% fat)
  • 35 g Dried Coarse Breadcrumbs ½ Cup
  • 3 tablespoon Red Wine
  • 1 Small Onion 100g
  • 2 Garlic Cloves
  • 1 Large Egg Yolk
  • 1 tablespoon Ground Cumin
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 tablespoon Flour
  • 2 tablespoon Olive Oil

For the Sauce:

  • 250 ml Tomato Passata 1 Cup
  • 250 ml Red Wine 1 Cup
  • 1 Small Onion 75g
  • 2 Garlic Cloves
  • 10 cm Cinnamon Bark 4"
  • 1 Bay Leaf
  • ¼ teaspoon Ground Cumin
  • 1 Pinch Sugar
  • ¼ teaspoon Salt
  • 1 Pinch Black Pepper

Instructions

Prepare the Meatballs:

  • Pour the red wine over the dried breadcrumbs, mix and allow the to soak whilst you prepare the remaining ingredients.
    Soutzoukakia Process shot 1 of 10
  • Peel the onion for the meatballs and grate it.
  • Peel and mash the garlic cloves for the meatballs.
  • Add the minced beef, soaked breadcrumbs, onion, garlic, egg yolk, cumin, salt, and black pepper to a mixing bowl and mix well.
    Soutzoukakia Process shot 2 of 10
  • Form this mix into 10 meatballs; rather than round meatballs, you want them to be a little elongated.
    Soutzoukakia Process shot 3 of 10
    • This can be done a day or two in advance if you wish.

Cooking the dish:

  • Peel and grate the onion for the sauce.
  • Peel and mash the garlic cloves for the sauce.
  • Just before you are ready to cook, roll the meatballs in the flour.
    Soutzoukakia Process shot 4 of 10
  • Heat the olive oil over medium-high heat in a 28cm or 11" frying pan, and when hot, add the meatballs and brown all over. Then remove and set aside.
    Soutzoukakia Process shot 5 of 10
    • This will take around 8-10 minutes.
  • Toss the cinnamon stick into the pan and add the grated onion and mashed garlic, and cook for 5-6 minutes to drive off the moisture.
    Soutzoukakia Process shot 6 of 10
  • Pour in the red wine. Increase the heat to high, and reduce by two-thirds. Scraping any residue from the base of the pan as you go.
    Soutzoukakia Process shot 7 of 10
  • Add the tomato passata, bay leaf, cumin, sugar, salt and black pepper, then stir to combine.
    Soutzoukakia Process shot 8 of 10
  • Bring the sauce to a boil, reduce the heat to low and add the meatballs, rolling them around in the sauce.
    Soutzoukakia Process shot 9 of 10
  • Add a lid and cook gently for 15 minutes, then remove the lid and cook for a final 2-3 minutes to thicken the sauce a little (if needed).
    Soutzoukakia Process shot 10 of 10

Video

Nutrition

Serving: 1 | Calories: 700kcal | Carbohydrates: 42g | Protein: 46g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 2054mg | Potassium: 1244mg | Fiber: 6g | Sugar: 10g | Vitamin A: 763IU | Vitamin C: 17mg | Calcium: 161mg | Iron: 9mg
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