Soutzoukakia recipe

soutzoukakia recipe

Soutzoukakia recipe

Soutzoukakia—the Greek answer to meatballs, but with a twist so delicious it’ll make you want to break into a sirtaki dance. Imagine juicy, spiced meatballs, lovingly shaped into oblong ovals, swimming in a rich, tomato-based sauce that’s been kissed with cinnamon, cumin, and a splash of red wine. These aren’t your average meatballs; they’re flavor bombs that explode with every bite, delivering a symphony of sweet, savory, and aromatic notes. The name “Soutzoukakia” comes from the Turkish word “sucuk,” meaning sausage, but trust me, these are far more exciting than any sausage you’ve ever met. They’re the kind of dish that makes you wonder why you ever settled for plain old spaghetti and meatballs.

The magic of Soutzoukakia lies in its bold flavors and comforting textures. The meatballs, made with a mix of ground beef and pork (or lamb, if you’re feeling fancy), are seasoned with garlic, cumin, and parsley, then pan-fried to golden perfection. But the real star is the sauce—a velvety tomato concoction that’s simmered with onions, garlic, and a hint of cinnamon, creating a depth of flavor that’s nothing short of addictive. It’s the kind of dish that makes you want to mop up every last drop with a hunk of crusty bread, and maybe even lick the plate when no one’s looking.

Recipe: Soutzoukakia
Serves 4-6

Ingredients:

For the Meatballs:

  • 500g (1 lb) ground beef

  • 250g (½ lb) ground pork

  • 1 small onion, finely grated

  • 2 garlic cloves, minced

  • 1/4 cup breadcrumbs

  • 1/4 cup fresh parsley, chopped

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 egg, lightly beaten

  • Salt and pepper, to taste

  • Olive oil, for frying

For the Sauce:

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 1 can (400g/14 oz) crushed tomatoes

  • 1 cup water or beef stock

  • 1/2 cup red wine

  • 1 cinnamon stick

  • 1 tsp sugar

  • Salt and pepper, to taste

Instructions:

  1. Make the Meatballs (15 minutes):
    In a bowl, combine the ground beef, pork, grated onion, garlic, breadcrumbs, parsley, cumin, paprika, egg, salt, and pepper. Mix well, then shape into oblong meatballs.

  2. Fry the Meatballs (10 minutes):
    Heat olive oil in a large skillet over medium heat. Fry the meatballs until golden on all sides. Remove and set aside.

  3. Make the Sauce (10 minutes):
    In the same skillet, sauté the chopped onion and garlic until soft. Add the crushed tomatoes, water or stock, red wine, cinnamon stick, sugar, salt, and pepper. Simmer for 5 minutes.

  4. Simmer Together (20 minutes):
    Return the meatballs to the skillet, spooning the sauce over them. Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened.

Total Time: ~1 hour

Tips for the Perfect Soutzoukakia:

  • Use a Mix of Meats: Combining beef and pork adds richness and depth to the meatballs.

  • Don’t Overcrowd the Pan: Fry the meatballs in batches to ensure they brown evenly.

  • Let the Sauce Simmer: The longer it cooks, the more the flavors meld together.

  • Serve with Style: Pair with rice, mashed potatoes, or crusty bread to soak up the sauce.

  • Make Ahead: Soutzoukakia tastes even better the next day, so feel free to prepare it in advance.

Serve your Soutzoukakia with pride, and let its bold flavors and comforting warmth transport you to a Greek taverna.