Meatballs In Tomato Sauce (Soutzoukakia)
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Servings
14 meatballs
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Calories
200 kcal
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Course
Main Course
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Cuisine
Greek
Meatballs In Tomato Sauce (Soutzoukakia)
Description
Meatballs In Tomato Sauce (Soutzoukakia) bring together ground beef combined with minced onion, garlic, fresh parsley, and breadcrumbs soaked in water or plain breadcrumbs to create a soft, moist meatball mixture. The mixture is well-kneaded to hold shape but remain tender, then shaped into elongated meatballs and baked until cooked through and lightly firm. Meanwhile, the sauce is built by caramelizing onion and garlic in olive oil, flavored with allspice, bay leaves, and cumin, then simmered with canned diced tomatoes, tomato paste, and a splash of red wine to deepen flavor and reduce acidity.
This dish results in meatballs with a slightly oval shape, tender crumb, and aromatic complexity from the spices and herbs, simmered in a tomato sauce that has balanced savory and sweet tones from the sugar and slow cooking. It suits serving with bread or a side grain to soak up the sauce, making a hearty main course.
The recipe carefully suggests measuring water or soaked bread in the meatball mix to achieve a moist but cohesive texture, and baking rather than frying the meatballs to maintain gentle cooking and ease.
Ingredients
For The Sauce:
- olive oil
- ½ onion minced
- 1 garlic clove
- 2 bay leaves dried
- 5-6 pieces allspice
- a splash of red wine
- 3 tablespoons tomato paste
- 400 grams / 14 oz diced tomatoes canned
- ½ teaspoon sugar
- 1 teaspoon cumin ground
- salt
- black pepper
For The Meatballs:
- 800 grams ground beef
- ½ onion minced
- 3 garlic coarsely chopped, cloves
- 2 tablespoons olive oil
- 1 egg
- 5 tablespoons breadcrumbs or 150 grams (5.3 oz) crustless bread soaked in water, finely ground
- a handful of parsley chopped, fresh
- 1 cup water (skip this if using the soaked bread)
- salt
- black pepper
Instructions
For The Sauce:
- Heat a good splash of olive oil in a cooking pot, over high heat.
- Caramelize the onion and garlic.
- Pour in the wine. Add the allspice and bay leaves. Wait until wine evaporates completely.
- Add the tomato paste, the canned tomatoes and cook for 1-2 minutes stirring constantly with a wooden spoon.
- Reduce the heat to medium. Add 4 cups of water, the sugar, ground cumin and season with salt and pepper. Simmer partly covered for about 30-40 minutes.
For The Meatballs:
- Meanwhile, start making the meatballs.
- Preheat oven to 200°C / 392°F.
- In a mixing bowl, combine all of the ingredients for the meatballs.
- Knead the mixture for 2-3 minutes for everything to incorporate well. It should feel very soft and moist. And just firm enough to hold some shape. Otherwise, you may add another splash of water to it.
- Divide mixture to about 14 parts. Shape each into a round ball and then give it a bit of oval shape. Place in a baking dish or pan that fits the meatballs and is deep enough to include the sauce as well.
- Once you placed all the meatballs in the pan or baking dish, pour the sauce on top all over using a ladle. Bake for about 40-50 minutes. Flipping the meatballs at least once so they cook evenly all over.
- Serve with rice, pasta, or potatoes. I added some toasted pine nuts and chopped fresh parsley on top. You can also serve them with some spicy red pepper flakes and a spoonful of Greek yogurt on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14meatballs
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 200kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 52mg | 17% |
| Sodium | 112mg | 5% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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