Soutzoukakia (Greek Meatballs in Tomato Sauce)

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If you’re looking for Greek meatballs that are rich, comforting and full of flavour, this is one of those recipes you’ll come back to again and again.

Soutzoukakia in tomato sauce are soft, oval-shaped beef meatballs simmered in a simple tomato sauce. They’re hearty, family-friendly, and perfect with crispy potatoes or bread to soak up every bit of sauce.

This is how we make them at home. Simple, no overcomplication, just good ingredients and a bit of care.

Table of Contents

What are soutzoukakia?

Soutzoukakia are traditional Greek meatballs in tomato sauce, usually shaped slightly longer than regular meatballs and gently cooked in a rich tomato base.

They’re known for being:

Soft and juicy (thanks to soaked bread)
Lightly herby
Cooked in sauce rather than baked dry
Some versions include cumin and cinnamon; we keep the cumin but skip the cinnamon.

Soutzoukakia – what meat to use?

Traditionally, beef mince is used for soutzoukakia.

You can also:

-Use a mix of beef and pork for extra richness
-Stick to beef for a cleaner, more classic flavour

Tips for the Best Soutzoukakia aka Greek Meatballs

1.Don’t skip soaking the bread; this keeps them soft

2.Resting the mixture makes shaping easier

3.Brown first by pan frying in a little bit of olive oil, then finish in sauce (don’t skip this step)

4. Adding half a grated tomato to the mixture can help with making sure the soutzoukakia meatballs don’t turn out tough.

Soutzoukakia (Greek Meatballs in Tomato Sauce)

Traditional soutzoukakia (Greek meatballs in tomato sauce) made from scratch. Soft, flavour-packed and simmered in a rich tomato sauce, these are perfect served with crispy potatoes, rice or bread.

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Prep Time 15

Cook Time 25

Rest time 30

Total Time 1 10

Servings: 15 Soutzoukakia

Course: dinner

Cuisine: Greek

Ingredients Method

Ingredients

Meatballs

1 kg beef mince
2 slices bread soaked, crusts removed
2 tbsp salt
2 tsp black pepper
1 tbsp oregano
1 egg
2 tbsp chopped parsley
1/2 tomato grated

Tomato sauce

1 tbsp olive oil
1 onion chopped
1 tsp minced garlic
1 x 400g can diced tomatoes
600 g passata
1/2 cup red wine
1 tbsp tomato paste
1/2 tsp cumin
1 bay leaf
1 beef bouillon cube
1 cinnamon stick optional – we skip it
1/2 cup water you may not need the water. You only add it once the meatballs are in the sauce. If the meatballs aren't mostly covered by your sauce, add the water to top it up so its at least 3/4 covered.

Method

Prepare the meatballs

Add all meatball ingredients into a bowl.
Mix until just combined
Place in the fridge for 30 minutes. This helps: Firm up the mixture, makes shaping easier, improves texture

Make the tomato sauce

In a pan heat the olive oil
Sauté onion until soft
Add garlic and cook briefly
Add tomato paste
Add diced tomatoes
Add Passata
Add Red wine
Add Cumin
Add Bay leaf
Add Beef bouillon
Let it simmer gently while you shape the meatballs.

Shape and cook the meatballs

Shape into oval logs (not round balls; this is key for traditional soutzoukakia).
Lightly pan fry in olive oil just to: Brown the outside, lock in flavour. You’re not cooking them through here.

Finish in the sauce

Add the meatballs into the sauce.
You may need to add some water to ensure that the meatballs are mostly covered.
Simmer for about 10 minutes, until the sauce thickens and the meatballs are cooked through

How to serve Soutzoukakia Beef Meatballs

This is where it really comes together.

Serve with:

Yiayia Anna’s Tiganites patates (pan-fried potatoes)

Rice

Yiayia Anna’s Village Bread

Or even pasta

Optional:

-Crumble feta on top for a salty contrast.
-Drizzle a bit of olive oil before serving.

FAQs: Soutzoukakia Greek Meatballs Recipe

1.What is the difference between soutzoukakia and regular meatballs?
Soutzoukakia are softer, oval-shaped, and cooked in tomato sauce rather than baked or fried alone.

2.Can I make soutzoukakia without cumin?
Yes. Cumin adds depth, but you can reduce or omit it if you prefer a milder flavour.

3.Can I freeze soutzoukakia?
Yes. You can freeze:
– Cooked meatballs in sauce
– Or raw shaped meatballs

4.Why are my meatballs tough?
Usually from:
– Overmixing
– Not enough moisture (bread helps fix this)
– Overcooking

5.Can I make this ahead of time?
Yes, they actually taste better the next day once the flavours develop.