I absolutely love this recipe because it combines hearty, flavorful meatballs with a rich, aromatic tomato and red wine sauce that feels like a warm hug from the inside out. Making soutzoukakia gives me that comforting blend of spices and the perfect excuse to open a bottle of red wine, which totally elevates my evening vibe.
Soutzoukakia are a dish highly cherished by the Greeks. I happen to count myself among the many people who love and revere this dish for the depth of flavor and the savory taste that are just so hard to achieve with most meatballs.
Ground beef or lamb is used for these meatballs, like when you make moussaka. But somehow, the combination of the spices (cumin and oregano are in the mix), the fragrant tomato sauce, and the way the meatballs are cooked make soutzoukakia a sort of Mediterranean, Eastern Greek, and Greek-American cult hit.
Ingredients
Ground Beef or Lamb:
High in protein and necessary vitamins.
Supplies a robust foundation.
Garlic:
Contributes a strong, delicious flavor.
May have health perks that could enhance the immune system.
Tomatoes:
Contains a high level of vitamin C and lycopene.
Adds to the sauce a rich, savory depth.
Cumin:
It is warm and earthy and offers an exotic spice quality.
It is often found in Mediterranean cuisine.
Red Wine:
Increases flavor intensity and brings tartness.
During cooking, it’s boiled away.
Ingredient Quantities
- 500g ground beef or lamb
- 2 slices of stale bread, crusts removed
- 1/4 cup milk
- 1 egg
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup all-purpose flour, for dusting
- Olive oil, for frying
- 1 large onion, finely chopped
- 1 can (400g) crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1 cinnamon stick
- 1 bay leaf
- Sugar, to taste (optional)
Instructions
1. In a small bowl, soak the old bread slices in the milk until they are soft. Squeeze the bread to remove any excess milk. Place the milk-soaked and squeezed bread into a large mixing bowl.
2. Into the mixing bowl, add ground lamb or beef, egg, minced garlic, ground cumin, dried oregano, salt, and pepper. Mix until all ingredients are well combined.
3. Form the meat mixture into meatballs that are oval in shape. Each meatball should be about 2 inches long.
4. Lightly dust the meatballs with flour and shake off the excess.
5. In a big frying pan, warm the olive oil on medium. Fry the meatballs in batches until they’re browned on all sides. Remove the meatballs and set them aside.
6. Using the same skillet, place onion that has been chopped and sauté until it achieves translucence. Pour in the red wine and allow it to cook and reduce for a few minutes—until it is only slightly diminished.
7. Combine the crushed tomatoes, tomato paste, cinnamon stick, bay leaf, and sugar if using in a pot. Add a generous amount of salt and some good fresh-ground black pepper. Stir well and bring to a simmer.
8. The sauce should be simmering when the meatballs are added back to the skillet. Cover the skillet and reduce the heat under it to low. The meatballs and sauce do need about 30 minutes together to thicken nicely and for the meatballs to finish cooking.
9. Before serving, take out the bay leaf and cinnamon stick.
10. Present the soutzoukakia with a side of rice or potatoes, and if you like, finish them with some fresh herbs for pizazz. Enjoy!
Equipment Needed
1. Small bowl
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Garlic press or knife for mincing
6. Fork or whisk (for mixing)
7. Baking sheet or tray (for holding dusted meatballs)
8. Frying pan or skillet
9. Wooden spoon or spatula
10. Sharp knife
11. Cutting board
12. Pot or saucepan (for sauce)
13. Lid for the skillet
14. Tongs or slotted spoon (for handling meatballs)
15. Plate or serving dish
FAQ
- Q: Can I use fresh bread instead of stale bread?A: Yes, you can use fresh bread, but stale bread is a better option because it soaks up the liquid more effectively, which helps to bind the meat mixture.
- Q: Is it possible to make soutzoukakia without frying?You can indeed bake meatballs in the oven at 200°C (392°F) until nicely browned and then add them to the sauce.
- Q: Can I substitute red wine with something non-alcoholic?You can indeed use beef or vegetable broth in combination with a splash of red wine vinegar, which will impart the necessary acidity.
- Q: What’s the purpose of using flour for dusting?A: Flour dusting helps the meatballs form a crust when they are fried, sealing in the juices.
- Q: What can I use instead of lamb or beef?A: Ground turkey or chicken can be used as substitutes, but they will provide a tamer taste.
- Q: Can I make the sauce spicier?A: Indeed, to amp up the heat factor, you can add some crushed red pepper flakes or a dash of cayenne pepper.
- Q: Is the cinnamon stick crucial to the recipe?The warm, aromatic flavor of the cinnamon stick is a nice addition, but you can leave it out if you desire another taste.
Substitutions and Variations
You can substitute ground turkey or chicken for the beef or lamb when you want a lighter version.
Panko breadcrumbs can be used instead of stale bread.
Almond milk or water can be used in place of milk.
Beef broth or grape juice can serve as a substitute for red wine in recipes to provide a non-alcoholic option.
You can use 1/2 teaspoon ground cinnamon instead of a cinnamon stick.
Pro Tips
1. Enhance Flavor with Spices: To deepen the flavor of the meatballs, consider toasting the cumin briefly in a dry pan before adding it to the ground meat mixture. This can help release its aromatic oils and enhance the dish.
2. Perfect Texture for Meatballs: For a finer texture, mix the meatball ingredients gently and avoid overworking the mixture. This will keep the meatballs tender rather than dense.
3. Bread Trick for Moisture: Instead of soaking the bread directly in milk, you can blend the stale bread with the milk into a paste-like consistency. This method helps distribute moisture evenly throughout the meat mixture, enhancing tenderness.
4. Deglaze for Extra Flavor: After browning the meatballs, use the red wine to deglaze the pan. This helps lift any flavorful bits stuck to the pan and incorporates them into the sauce, enriching its taste.
5. Balancing the Acidity: If the tomato sauce tastes too acidic, a pinch of sugar can balance the flavors nicely. However, consider adding a little bit of grated carrot instead, as it naturally sweetens the sauce without the need for added sugar.
Soutzoukakia Recipe
My favorite Soutzoukakia Recipe
Equipment Needed:
1. Small bowl
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Garlic press or knife for mincing
6. Fork or whisk (for mixing)
7. Baking sheet or tray (for holding dusted meatballs)
8. Frying pan or skillet
9. Wooden spoon or spatula
10. Sharp knife
11. Cutting board
12. Pot or saucepan (for sauce)
13. Lid for the skillet
14. Tongs or slotted spoon (for handling meatballs)
15. Plate or serving dish
Ingredients:
- 500g ground beef or lamb
- 2 slices of stale bread, crusts removed
- 1/4 cup milk
- 1 egg
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup all-purpose flour, for dusting
- Olive oil, for frying
- 1 large onion, finely chopped
- 1 can (400g) crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1 cinnamon stick
- 1 bay leaf
- Sugar, to taste (optional)
Instructions:
1. In a small bowl, soak the old bread slices in the milk until they are soft. Squeeze the bread to remove any excess milk. Place the milk-soaked and squeezed bread into a large mixing bowl.
2. Into the mixing bowl, add ground lamb or beef, egg, minced garlic, ground cumin, dried oregano, salt, and pepper. Mix until all ingredients are well combined.
3. Form the meat mixture into meatballs that are oval in shape. Each meatball should be about 2 inches long.
4. Lightly dust the meatballs with flour and shake off the excess.
5. In a big frying pan, warm the olive oil on medium. Fry the meatballs in batches until they’re browned on all sides. Remove the meatballs and set them aside.
6. Using the same skillet, place onion that has been chopped and sauté until it achieves translucence. Pour in the red wine and allow it to cook and reduce for a few minutes—until it is only slightly diminished.
7. Combine the crushed tomatoes, tomato paste, cinnamon stick, bay leaf, and sugar if using in a pot. Add a generous amount of salt and some good fresh-ground black pepper. Stir well and bring to a simmer.
8. The sauce should be simmering when the meatballs are added back to the skillet. Cover the skillet and reduce the heat under it to low. The meatballs and sauce do need about 30 minutes together to thicken nicely and for the meatballs to finish cooking.
9. Before serving, take out the bay leaf and cinnamon stick.
10. Present the soutzoukakia with a side of rice or potatoes, and if you like, finish them with some fresh herbs for pizazz. Enjoy!
