Soutzoukakia (Greek Meatballs in a Tomato Sauce)

“Lovely, delicately seasoned meatballs in a tomato sauce done in the style of the Greeks from Smyrna. This is a warming, hearty dish, great year round, but especially in winter.”
1hr 15mins

Ingredients Nutrition


  1. Soak the bread in the wine for about 5 minutes, or until thoroughly softened.
  2. Then, squeeze out and reserve the excess wine.
  3. In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste.
  4. Mix the ingredients until thoroughly blended.
  5. Cover and chill for 1 to 2 hours.
  6. Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball).
  7. Dredge them in flour.
  8. Heat olive oil in a large frying pan.
  9. Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good).
  10. Remove from the pan using a slotted spoon and set aside.
  11. Strain the oil you fried the meatballs in through a fine sieve into a cooking pan.
  12. Add all the sauce ingredients, and the reserved wine.
  13. Bring to a boil and simmer until the sauce is thick.
  14. Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.
  15. Serve hot with rice, french fries, or mashed potatoes.

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