These traditional Greek meatballs made with cumin and cinnamon, then simmered in a rich tomato sauce are one of the country’s most loved mince dishes.
You may find many variations however our recipe is based on a traditional version that originated in Smyrni.
Keep in mind, these delicious meatballs can be served on their own, with rice, pasta or tiganites patates (fried chips)!
Ingredients
- 1 x kg ground beef mince
- 6 x cloves garlic, garlic
- 4 x slices vienna bread
- 1 x egg
- 4 x tablespoons red wine
- 1 x cup water
- 1 x tablespoon cumin
- 1/2 x teaspoon cinnamon
- salt and pepper to taste
- 4 x tablespoons olive oil, extra for frying
For the sauce
- 6 x large ripe tomatoes, pureed
- 4 x tablespoons olive oil
- 1 x cup
- pinch of sugar
- salt and pepper to taste
Method
- Dip bread into water and red wine and using your hands, squeeze juices out.
- Place bread, mince, garlic, egg, cumin, cinnamon, salt, pepper and olive oil in a bowl and mix well, until all ingredients are combined.
- Cover with cling wrap and place in fridge for 20 minutes.
- In the meantime add tomatoes, oil, water, sugar, salt and pepper in a large saucepan and bring to a boil. Turn heat down to low and allow to simmer for about 30 minutes, or until it thickens.
- When ready, use about 1 tablespoon of mince mixture and shape into oblong patties and set aside.
- Heat frying pan with olive oil and cook the Soutzoukakia on medium heat until they are browned on all sides, about 7 minutes.
- Place Soutzoukakia straight into the sauce and allow to simmer on low heat for an extra 20 minutes and serve.
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