Name: Soutzoukakia Smyrneika: Greek Meatballs in Tomato Sauce Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 2 tablespoons extra-virgin Greek olive oil; 0.5 small red onion, finely chopped; 1 garlic clove, minced; 0.25 cup beef broth; 3 cups canned plum tomatoes; 1 teaspoon sugar; Salt and pepper, to taste; 0.5 teaspoon red chili pepper flakes; 1 teaspoon butter; 1.5 pounds (675 g) ground beef; 0.33 cup coarsely chopped white onion; 1 large garlic clove, minced; 0.25 teaspoon ground allspice; 0.25 teaspoon nutmeg; 0.5 tablespoon paprika; Pinch of cinnamon; 2.5 teaspoons ground cumin; Salt and pepper, to taste; 1 small egg; 2 tablespoons white wine vinegar; 0.25 to 0.5 cup breadcrumbs, adjusted as needed; 2 tablespoons extra-virgin Greek olive oil

Jump to Recipe· 3.8 from 76 reviews

There is something truly irresistible about Soutzoukakia Smyrneika: Greek Meatballs in Tomato Sauce Recipe. Picture juicy, spiced meatballs lovingly simmered in a luscious, rich tomato sauce that sings with warm aromatics like cumin and cinnamon. This dish is a heartfelt classic from Smyrna with a comforting yet vibrant character that feels like a warm hug on a plate. Whether you’re feeding a crowd or craving a soul-soothing dinner, these meatballs bring authentic Greek flavors together in a way that is both hearty and elegant.

Ingredients You’ll Need

The image shows a close-up of raw food ingredients on a wooden surface, with a white marbled texture added in the background. There is a large white bowl with thin green stripes and a yellow rim filled with bright red ground meat on the left side. To the right, there are clusters of brown meatballs resting on parchment paper atop a wooden board. In front of the meatballs, there are three small white bowls: one filled with yellow powder, one with white flour, and a square gray dish divided into two sections with red spice on the left and coarse brown spice on the right. Behind the bowls, two glass bottles with cork tops hold yellow olive oil, and a loaf of bread with a cracked crust is partly visible. Scattered herbs and peppercorns are also arranged around the bowls and board. photo taken with an iphone --ar 4:5 --v 7

Gathering just the right ingredients is essential for making Soutzoukakia Smyrneika truly shine. While the list might seem modest, each item plays an important role—from building the deep, aromatic tomato sauce to creating tender, flavorful meatballs bursting with spice.

Extra-virgin Greek olive oil: The foundation of rich flavor and silky texture in both sauce and meatballs.
Red onion: Adds a subtle sweetness when sautéed and brings body to the tomato sauce.
Garlic: Fresh and minced, it infuses both the sauce and meatballs with aromatic warmth.
Beef broth: Deepens the sauce’s savory notes and adds lusciousness without heaviness.
Canned plum tomatoes: The star of the sauce, offering natural sweetness and vibrant color.
Sugar: Balances the acidity of the tomatoes perfectly.
Red chili pepper flakes: Just a pinch for a gentle, tantalizing heat.
Butter: Stirred into the tomato sauce for an indulgent, rounded finish.
Ground beef: The hearty, juicy base of the meatballs, providing satisfying richness.
White onion: Coarsely chopped to add texture and subtle sweetness inside the meatballs.
Ground allspice, nutmeg, paprika, cinnamon, and ground cumin: These spices make the meatballs unmistakably Greek with their warm, earthy profiles.
Egg: Binds the meat mixture to keep the meatballs tender and cohesive.
White wine vinegar: Adds a bright, gentle tang that lifts the flavor.
Breadcrumbs: Absorb moisture and help shape the meatballs perfectly.
Salt and pepper: Essential to season and bring all the flavors alive.

How to Make Soutzoukakia Smyrneika: Greek Meatballs in Tomato Sauce Recipe

Step 1: Prepare the Sauce

Start by heating olive oil in a medium saucepan over medium heat. Sauté finely chopped red onion until it softens and becomes fragrant, about 3 to 4 minutes. Add the minced garlic and stir just until fragrant, making sure not to burn it. Pour in the beef broth and then squeeze canned plum tomatoes by hand directly into the pan, including their juices for a luscious texture. Bring the mixture to a gentle boil, seasoning with salt, pepper, and a pinch of sugar to balance acidity. Reduce heat and let it simmer until the sauce thickens slightly, about 10 minutes. Finish by stirring in red chili flakes for a subtle kick and a pat of butter to round out the flavor, then set the sauce aside while you prepare your meatballs.

Step 2: Mix the Meatball Ingredients

In a large bowl combine ground beef, coarsely chopped white onion, minced garlic, and all the spices: ground allspice, nutmeg, paprika, cinnamon, and the essential cumin. Season liberally with salt and pepper. Add in the egg and white wine vinegar and start kneading the mixture with your hands, ensuring everything comes together evenly. Sprinkle in breadcrumbs gradually to absorb excess moisture but keep the mixture moist and tender. Lastly, drizzle in extra virgin olive oil to enrich the meat’s texture. Once mixed, cover and refrigerate the mixture for at least 30 minutes to firm up, making shaping much easier.

Step 3: Shape and Cook the Soutzoukakia

Take golf ball-sized portions of the meat mixture and roll each into an elongated sausage shape about 2 1/2 inches long—the traditional shape of soutzoukakia Smyrneika. Lightly flour each piece to help them brown. Heat about half an inch of olive oil in a heavy skillet over medium heat. Brown the meatballs on all sides until they develop a beautiful crust but are not cooked through. Transfer the browned meatballs carefully into a wide pot, nestling them close together, then pour the prepared tomato sauce over them. Cover the pot and let the soutzoukakia simmer gently for 30 minutes until tender, moist, and beautifully infused with the rich tomato sauce flavors.

How to Serve Soutzoukakia Smyrneika: Greek Meatballs in Tomato Sauce Recipe

A round white ceramic bowl holds six sausage-shaped meat rolls covered in a thick, bright orange-red sauce with small pieces of garlic visible on top; the sauce has an oily sheen and smooth texture, filling the bowl around the rolls. The bowl is placed on a white marbled surface partially covered by a black and white checkered cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Soutzoukakia Smyrneika, a sprinkle of freshly chopped parsley or dill adds a burst of green freshness that contrasts perfectly with the deep red sauce. You can also add a few crumbles of feta cheese for a salty, creamy touch that complements the spices. A light drizzle of extra olive oil before serving brings out those Mediterranean aromas one last time.

Side Dishes

This dish pairs wonderfully with simple, starchy sides that soak up every drop of the luscious sauce. Creamy mashed potatoes, fluffy rice pilaf, or buttery couscous are classic choices. For a lighter option, consider a crisp Greek salad with cucumbers, tomatoes, and olives dressed in olive oil and lemon juice—offering a fresh counterbalance to the hearty meatballs.

Creative Ways to Present

For a family-style dinner, serve the soutzoukakia in the sauce-filled pot right at the table, encouraging everyone to pile their plates high. Alternatively, plate one or two elongated meatballs atop a bed of orzo or spaghetti, then spoon the sauce over like a vibrant, flavorful sauce. Garnish with a wedge of lemon on the side for an optional citrus twist that brightens each bite.

Make Ahead and Storage

Storing Leftovers

Leftover Soutzoukakia Smyrneika keeps beautifully in an airtight container in the refrigerator for up to 3 days. The rich sauce thickens and deepens in flavor overnight, making the leftovers even more delicious.

Freezing

If you want to save some for later, the cooked meatballs in their sauce freeze well. Place cooled meatballs and sauce into a freezer-safe container and store for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftover or thawed soutzoukakia gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of water or beef broth if the sauce has thickened too much during storage. Avoid microwaving at high heat to keep the texture tender and flavors intact.

FAQs

What type of meat is best for Soutzoukakia Smyrneika?

Ground beef is traditional and provides the right amount of juiciness and flavor. You can also try a blend with ground pork for extra tenderness, but pure beef is classic for this recipe.

Why are spices like cumin and cinnamon used in Greek meatballs?

These warm spices add an aromatic depth and distinct character to the meatballs, giving soutzoukakia its signature Smyrna flavor that is both comforting and exotic.

Can I make Soutzoukakia without oil frying?

Yes, for a lighter version you can bake the meatballs in the oven until browned, then simmer in the sauce. However, pan frying gives a lovely crust that enhances texture and flavor.

How long can I store the meat mixture before cooking?

It’s best to refrigerate the meatball mixture for no more than 1 hour before shaping and cooking, to keep the texture firm and fresh.

What can I serve with Soutzoukakia for a vegetarian-friendly option?

Try pairing the tomato sauce with sautéed or roasted vegetables like eggplant, zucchini, or mushrooms for a vegetarian meal inspired by these bold flavors.

Final Thoughts

If you have a soft spot for hearty, aromatic dishes packed with history and soul, you absolutely must try this Soutzoukakia Smyrneika: Greek Meatballs in Tomato Sauce Recipe. It’s a delightful blend of spices, juicy meat, and tangy tomato goodness that brings a taste of Greece right into your kitchen. Prepare to fall in love bite after bite and impress everyone at your table with this timeless classic.

Soutzoukakia Smyrneika: Greek Meatballs in Tomato Sauce Recipe

Ingredients You’ll Need