Delicious Greek Meatballs

This rich Greek oblong meatball creation called Soutzoukakia blends tasty beef and pork with a spiced tomato gravy. First fried till crispy, then simmered in a tasty sauce, these meatballs make a warming meal that feels like you're sitting in a cozy Greek family restaurant.

I cooked these at a get-together when I wanted something different than basic Italian meatballs. Everyone asked me how to make them after trying the unique spices and long oval shape. It's now my favorite easy but fancy dinner when friends come over.

Ingredients

• Ground beef and pork: Gives the right mix of taste and moisture. Using half of each keeps the meatballs soft and juicy.
• Fresh breadcrumbs soaked in milk: This makes super tender meatballs. Always pick fresh bread instead of dry crumbs for better results.
• Ground cumin: Gives that special earthy Mediterranean kick that makes real Soutzoukakia stand out. Warm it up in a pan first for extra smell.
• Red wine: Added to both meat mix and sauce for richness and light tanginess. Pick something you'd happily drink.
• Cinnamon stick: Adds sweet warmth to the sauce without being too strong. Try to find Ceylon cinnamon for a softer flavor.
• Bay leaf: Adds a herby background that pulls all flavors together. Fresh leaves work better than dried ones.

Step-by-Step Instructions

Prepare the breadcrumbs:

Put white bread in a food processor and pulse until you get fresh crumbs. They soak up liquid way better than store-bought ones, making your meatballs extra tender. Don't rush this part - make sure they're evenly chopped but not turned to dust.

Create the meatball mixture:

Put breadcrumbs in a big bowl with seasonings, salt, pepper, cumin and parsley, then pour in the wet stuff - wine, milk and olive oil. This lets the crumbs get soft before adding meat. Then mix in ground meats and beaten egg, using your hands to blend everything together for about 2 minutes. It should feel sticky but still soft.

Shape and flour the meatballs:

Split the mix into 12 equal parts and roll into oval shapes around 3 inches long and 1 inch thick. Wet your hands slightly to stop sticking and get smoother meatballs. Roll each one lightly in flour to cover all sides. This flour helps them get a nice golden outside when cooking.

Fry the meatballs:

Heat oil in a big pan until it's hot but not smoking, around 350°F if you check it. Add meatballs carefully, keeping space between them - at least 1 inch apart. Cook for 7-8 minutes, turning every 2 minutes until they're golden brown all over. You just want to brown the outside, not cook them fully since they'll finish in the sauce.

Prepare the sauce base:

In a clean, big pan, cook chopped red onion with salt in olive oil for 3-4 minutes till soft and see-through. Turn heat down to medium before adding garlic, tomato paste, pepper, cumin and sugar. Keep cooking for exactly 1 minute, stirring the whole time so nothing burns while the spices wake up and tomato paste gets a bit caramelized.

Create the sauce and simmer:

Put diced tomatoes, red wine, beef stock, cinnamon stick and bay leaf in the pan, stir everything together and scrape any stuck bits from the bottom. Those stuck bits pack tons of flavor. Let it start bubbling gently before carefully adding your fried meatballs in one layer.

Final cooking:

Cover the pan and lower the heat to keep a gentle bubble, not a hard boil. Cook for 12-15 minutes, flipping meatballs halfway through. The sauce will slowly get thicker and meatballs will finish cooking inside, reaching 165°F. During this time, all the flavors mix together to create that true Soutzoukakia taste.

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The unique mix of spices really makes this dish stand out. While most folks think Greek food is all about oregano and lemon, Soutzoukakia shows how Middle Eastern flavors found their way into some parts of Greece. The first time my Greek friend Eleni tried mine, she shut her eyes and said it tasted just like what her grandma from Smyrna used to make.

Storage and Make Ahead Tips

Soutzoukakia actually gets tastier over time as the flavors mix more thoroughly. You can make the whole dish up to two days before and keep it in the fridge in a sealed container. When you warm it up, add a bit of water or beef broth if the sauce has gotten too thick, and gently heat it over medium-low until the meatballs are hot all the way through (165°F).

Cultural Background

Soutzoukakia Smyrneika came from Smyrna (now called Izmir in Turkey) and arrived in mainland Greece with people who fled in the 1920s. The oblong shape and cumin use shows the Middle Eastern touch in that area's cooking. Back in the day, families only made this for special events and gatherings, but now you'll find it in everyday Greek homes and restaurants.

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Soutzoukakia brings together deep flavors and wonderful aromas that'll make any dinner something special to remember.

Frequently Asked Questions

→ What are Soutzoukakia?

Soutzoukakia are flavorful, elongated Greek meat patties made from a blend of beef and pork. They’re spiced with cumin, garlic, and herbs, fried briefly, then cooked in a cinnamon-infused tomato sauce with wine. This creates their signature hearty and aromatic taste.

→ Can I make Soutzoukakia ahead of time?

Absolutely! They’re even tastier after sitting for a day or two as the flavors deepen. Store in the fridge for up to 2 days, then gently reheat on the stove. You can also freeze them for up to 3 months for an easy meal later.

→ What's the best way to serve Soutzoukakia?

The most common choice is with rice to soak up all that tasty sauce. You can also serve them with mashed potatoes, orzo, or use bread to enjoy every last bit of sauce. A fresh Greek salad adds a nice balance too.

→ Can I substitute the meat in this recipe?

For sure! You can stick with just beef or try mixing in lamb for a richer taste. Ground turkey or chicken works for a leaner option. If you use leaner meats, a touch more olive oil helps keep them moist.

→ What gives Soutzoukakia their distinctive flavor?

The magical mix of cumin and cinnamon makes these meatballs stand out. It’s a combination tied to their origin in Smyrna, Asia Minor. The addition of wine and bay leaf enhances the complexity, while fresh parsley gives a touch of brightness.

→ How can I make the sauce thicker or thinner?

If your sauce feels too runny, let it simmer on low without a lid to reduce it. Need it thinner? Just splash in some beef broth or water gradually. It will also thicken naturally as it cools, so keep that in mind too.