If you’re looking for a comforting Mediterranean meal bursting with flavor, these Greek Meatballs, known as Soutzoukakia, are a must-try. Tender, aromatic meatballs are gently simmered in a rich tomato sauce infused with garlic and warm spices. This traditional Greek dish is hearty, satisfying, and perfect for serving with rice, mashed potatoes, or crusty bread to soak up every last bit of sauce.
These Greek meatballs have become one of my husband’s most requested comfort meals. The first time I made Soutzoukakia, the warm aroma of cumin and garlic filled the kitchen, and everyone gathered around the table before dinner was even ready. Since then, it has become one of those recipes we turn to when we want something cozy and homemade. My little family loves spooning the flavorful tomato sauce over rice, and there are rarely any leftovers by the end of the evening.
Why This Greek Meatballs (Soutzoukakia)
- These meatballs are incredibly tender and juicy thanks to the addition of bread and herbs.
- Warm spices such as cumin give them their distinctive Greek flavor.
- The tomato sauce is rich, savory, and perfect for pairing with rice, pasta, or potatoes.
- The recipe uses simple pantry ingredients while delivering restaurant-quality flavor.
- It’s a wonderful make-ahead meal and tastes even better the next day.
Ingredients
For the Meatballs
- 1½ lb (680 g) ground beef
- 0.15 lb (70 g) fresh breadcrumbs
- 0.22 lb (100 g) onion, finely grated
- 2 garlic cloves, minced (0.02 lb / 8 g)
- 1 large egg
- 2 tablespoons olive oil (0.06 lb / 30 g)
- 1 teaspoon ground cumin (0.005 lb / 2 g)
- 1 teaspoon dried oregano (0.005 lb / 2 g)
- 1 teaspoon salt (0.01 lb / 5 g)
- ½ teaspoon black pepper (0.003 lb / 1 g)
For the Tomato Sauce
- 1 can crushed tomatoes (14 oz / 400 g)
- 0.33 lb (150 g) onion, finely chopped
- 2 garlic cloves, minced (0.02 lb / 8 g)
- 2 tablespoons olive oil (0.06 lb / 30 g)
- 1 cup water (0.55 lb / 240 g)
- 1 teaspoon dried oregano (0.005 lb / 2 g)
- ½ teaspoon ground cumin (0.003 lb / 1 g)
- Salt and pepper to taste
Directions
- Place the ground beef, breadcrumbs, grated onion, garlic, egg, olive oil, cumin, oregano, salt, and pepper in a large bowl. Mix gently until all ingredients are evenly distributed.
- Shape the mixture into oval meatballs and place them on a tray.
- Heat a little oil in a large skillet and lightly brown the meatballs on all sides. Transfer them to a plate while preparing the sauce.
- In the same pan, sauté the chopped onion until softened. Add the garlic and cook for another minute.
- Stir in the crushed tomatoes, water, oregano, cumin, salt, and pepper. Allow the sauce to come to a gentle simmer.
- Carefully return the meatballs to the skillet. Cover and cook over low heat for 30 to 40 minutes, until the meatballs are fully cooked and the sauce has thickened.
- Serve hot with fluffy rice, mashed potatoes, or warm crusty bread.
Notes
- Ground lamb or a combination of beef and lamb can be used for a more authentic flavor.
- Fresh parsley or mint can be added to the meatball mixture for additional freshness.
- If you prefer a smoother sauce, blend the tomatoes before adding them to the pan.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
- Soutzoukakia also freeze very well for up to 3 months, making them an excellent meal-prep option.
- Each serving provides a good source of protein and pairs wonderfully with a Greek salad for a complete Mediterranean-inspired meal.