Soutzoukakia (Greek Baked Meatballs)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
1 hr 40 mins
-
Servings
16 meatballs
-
Calories
1385 kcal
-
Course
Main Course
-
Cuisine
Greek
Soutzoukakia (Greek Baked Meatballs)
Description
Soutzoukakia combines lean ground beef with soaked whole wheat bread, chopped onions, garlic, and spices such as cumin, cinnamon, oregano, with fresh parsley to create moist meatballs that are gently formed and baked. The soaking of toasted bread softens the mixture, contributing to tender meatball texture. Baking them in a richly flavored tomato sauce made with sautéed onions, garlic, dry red wine, tomato sauce, bay leaf, cumin, cinnamon, and sugar infuses the dish with deep, warm flavors and aromatic complexity.
The dish offers moist, spiced meatballs that contrast with the bright and spiced tomato sauce, enhanced by the wine and spices. It is commonly served over plain or Lebanese rice or orzo, allowing the sauce to soak into the grains. Soutzoukakia works well as part of a larger meal featuring Greek sides like salads or vegetable dishes.
Practical tips include the importance of soaking toasted bread for moist meatballs, options for using a mixture of ground beef and pork for variation, and suggestions to prepare the sauce or meat mixture in advance for convenience. Leftover meatballs keep well refrigerated for up to four days. Serving with traditional Greek vegetable salads adds freshness to the meal.
Ingredients
For Meatballs
- 2 lices whole wheat bread toast-size, toasted to a medium-brown (or use gluten free bread if you need
- 1/3 cup milk whole
- 1.5 pounds ground beef lean
- 1 onion chopped, small, yellow
- 3 garlic minced, cloves
- 2 egg medium
- 1 teaspoon cumin ground
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon oregano dried
- 1/2 cup parsley chopped, fresh
- kosher salt
- black pepper
- extra virgin olive oil to grease the baking dish
For Red Sauce
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely chopped, medium
- 2 garlic minced, cloves
- 1/2 cup red wine dry
- 30 ounces tomato sauce that's 2 15-ounce cans of sauce, canned
- 1 bay leaf
- 3/4 teaspoon cumin ground
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sugar
- kosher salt
- black pepper
Instructions
- In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.
- Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.
- Preheat oven to 400°F.
- While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly. Now add red wine and cook to reduce by about 1/2, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.
- Prepare a large baking dish and lightly oil the bottom with extra virgin olive oil.
- Take the meat mixture out of the fridge. Wet your hands and scoop portions of about 2 1/2 tbsp of the meat mixture and form into large elongated meatballs (football-shaped.) You should have 15 to 16 meatballs or so. Arrange meatballs in the papered baking dish and top with the sauce (be sure to have removed the bay leaf from the sauce.)
- Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through (check part-way through to make sure sauce is not dry, and if needed, add a little bit of water to the bottom of the baking dish.)
- Remove from oven and add another drizzle of EVOO. Garnish with parsley and serve over rice or orzo.
Notes
- To get juicy meatballs, soak toasted bread before mixing into the meat.
- Use lean ground beef or a mix with ground pork according to preference.
- You can prepare the sauce one day ahead to develop flavor and refrigerate meat mixture overnight before baking.
- Store leftovers in tightly sealed containers in the fridge for up to four days.
- Serve with Lebanese rice, plain orzo, and Greek salads like green bean or Briam to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16meatballs
Amount Per Serving
Calories 1385 kcal
% Daily Value*
| Calories | 138.5kcal | 7% |
| Carbohydrates | 6.9g | 2% |
| Protein | 10.8g | 22% |
| Fat | 7.1g | 11% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 3.4g | 17% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48.7mg | 16% |
| Sodium | 380.4mg | 16% |
| Potassium | 357.9mg | 8% |
| Fiber | 1.4g | 6% |
| Sugar | 3.1g | 6% |
| Vitamin A | 431.1IU | 9% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 39.4mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
