Soutzoukakia – recipe for authentic Greek dish

Fantastic Greek recipe for an excellent grill. Delicious, full of Mediterranean flavors and covered in a rich and thick tomato sauce! This is a warming and authentic Greek dish, perfect for a cold evening! Soutzoukakia meatballs are a special occasion food, something served when you have a gathering or for a Sunday dinner.

One of the reasons is that this is the meat and the meat was not served every day in original Greek cuisine, but if you like it you can eat them every day because these Soutzoukakia meatballs are outstanding.

Soutzoukakia is a meatballs dish originated in the East by Greeks from Smyrna or Constantinople (today Izmir/Istanbul), in Minor Asia. Soon the recipe became very successful in the rest of the country and lives so to this day. As a result of its popularity, it is cooked in numerous ways, and many families have their own secret way of cooking these meatballs. Some use lamb, others beef, or pork, even several ground meat mixtures.

The secret ingredient that makes these meatballs (Soutzoukakia) unique is cumin. Cumin is a very aromatic spice that will soak through the meat and introduce it with its unique aroma, but be cautious, only use it in moderation as it can be a little intense! It goes perfectly with beer.

The beauty of this recipe is that it looks difficult to make but in fact, it is very straightforward and the result is a beautiful and delicious dish.


1) SOUTZOUKAKIA: Put minced meat and other ingredients into the bowl and mix for about 5 minutes until the mixture becomes uniform. The mixture should then be left in the fridge for half an hour to “rest”. After that, make small meatballs from the mixture. Heat the oil in the pan and cook the meat. After cooking put the Soutzoukakia on the kitchen paper to absorb the excess fat.

2) SAUCE: Put all the ingredients into the pan and cook them for a short time for 10 minutes with occasional stirring until the ingredients are seated, but so that the sauce doesn’t become too thick. As soon as the sauce is ready, remove the pan from the stove, put the Soutzoukakia meatballs into the sauce to absorb its aroma. Serve with a rice or mashed potatoes and a green salad.

1/2 kg of ground pork
2 garlic cloves
1 teaspoon of black pepper
1 spoon of salt
A little bit of cumin
1/2 glasses of dry red wine
2 minced melba toast
1 egg
2 tablespoons of extra virgin olive oil
1/2 a glass of water
frying oil

Ingredients for the sauce:
1 can of tomato juice or 4 freshly stewed tomatoes
1/2 a teaspoon of sugar
Salt and pepper
1/2 a glasses of water
3 teaspoons of olive oil or butter


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