Quick Recipe Version (TL;DR)
Quick Ingredients
- 500 g (1 lb 2 oz) ground beef or 50/50 beef-pork
- 3 slices day-old white bread + 80 ml (1/3 cup) dry red wine
- 1 egg, 1 small onion, 3 garlic cloves, fresh parsley
- 2 tsp ground cumin, 1 tsp oregano, salt, pepper, pinch cinnamon
- 1–2 tbsp flour + about 5 tbsp olive oil (total) for frying and sauce
- 1 medium onion, 2 garlic cloves, 1 tbsp tomato paste
- 800 g (about 3 1/4 cups) tomato passata or crushed tomatoes
- 120 ml (1/2 cup) red wine, 240 ml (1 cup) water/broth
- 1 cinnamon stick, 1 bay leaf, 1/2 tsp sugar (optional)
- Cooked rice or mashed potatoes; chopped parsley to serve
Do This
- 1. Soak torn bread in red wine until soft; squeeze gently and mix with ground meat, grated onion, garlic, parsley, spices, egg, salt, and pepper. Chill 20 minutes.
- 2. Shape into 8–10 oblong meatballs; dust lightly with flour.
- 3. Fry in 3 tbsp olive oil over medium-high heat until browned on all sides, 6–8 minutes; transfer to a plate.
- 4. In the same pan, sauté chopped onion in 2 tbsp olive oil, add garlic, then tomato paste; cook briefly.
- 5. Deglaze with red wine, then add tomatoes, water/broth, cinnamon stick, bay leaf, sugar, salt, and pepper; simmer 5 minutes.
- 6. Nestle meatballs into sauce; cover and simmer gently 20–25 minutes, turning once, until cooked through and sauce is rich.
- 7. Serve soutzoukakia and plenty of sauce over hot rice or mashed potatoes; garnish with parsley and a drizzle of olive oil if you like.
Why You’ll Love This Recipe
- Classic Greek comfort food: warmly spiced, saucy meatballs that feel cozy but special.
- Big flavor from simple ingredients: cumin, garlic, red wine, and cinnamon make the sauce unforgettable.
- Flexible and family-friendly: serve over rice, mashed potatoes, or even pasta.
- Great for make-ahead: the flavors get even better the next day.
Grocery List
- Produce: 2 small–medium onions, 5 garlic cloves, fresh flat-leaf parsley, potatoes (if making mash), any herbs or salad to serve on the side.
- Dairy & Eggs: 1 large egg, milk and butter or olive oil for mashed potatoes (if making them).
- Pantry: Ground beef (or beef-pork mix), day-old white bread, dry red wine, tomato passata or crushed tomatoes, tomato paste, olive oil, all-purpose flour, ground cumin, dried oregano, ground cinnamon, cinnamon stick, bay leaf, sugar, salt, black pepper, rice or other grain for serving, beef or vegetable broth (optional).
Full Ingredients
For the Soutzoukakia (Meatballs)
- 500 g (1 lb 2 oz) ground beef, 15–20% fat, or 250 g (9 oz) beef + 250 g (9 oz) ground pork
- 3 slices (about 90 g / 3 oz) day-old white bread, crusts removed
- 80 ml (1/3 cup) dry red wine (for soaking the bread)
- 1 large egg
- 1 small onion, very finely grated or minced
- 3 large garlic cloves, finely minced or grated
- 2 tbsp finely chopped fresh flat-leaf parsley (plus extra for garnish)
- 2 tsp ground cumin (this should be the dominant spice)
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon (optional but traditional for a warm note)
- 1 tsp kosher salt (or 3/4 tsp fine sea salt), plus more to taste
- 1/2 tsp freshly ground black pepper
- 1–2 tbsp all-purpose flour, for dusting the meatballs
- 3 tbsp olive oil, for frying (add a little more if needed)
For the Tomato-Cinnamon Sauce
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 800 g (about 3 1/4 cups) tomato passata or crushed tomatoes
- 120 ml (1/2 cup) dry red wine
- 240 ml (1 cup) water or low-sodium beef/vegetable broth, plus more as needed
- 1 cinnamon stick (about 7 cm / 3 in)
- 1 bay leaf
- 1/2 tsp sugar (optional, to soften the acidity of the tomatoes)
- 3/4 tsp kosher salt (or to taste)
- 1/4 tsp freshly ground black pepper
To Serve
- Cooked rice or mashed potatoes for 4 people (about 4 cups cooked rice or 4 portions mash)
- Extra chopped fresh parsley, for garnish
- Extra virgin olive oil, for drizzling (optional)
Step-by-Step Instructions
Step 1: Soak the bread and prep the aromatics
Tear the day-old bread into small pieces and place them in a medium bowl. Pour the 80 ml (1/3 cup) red wine over the bread and press gently with your fingers so it soaks up the liquid evenly. Let it sit for 5–10 minutes until very soft.
While the bread soaks, finely grate or mince the small onion for the meatballs and mince the 3 garlic cloves. Finely chop the parsley. Grating the onion (instead of chopping) helps keep the meatballs tender and juicy.
Step 2: Make and rest the meatball mixture
When the bread is fully softened, squeeze it lightly over the bowl to remove any excess wine, but do not wring it completely dry. Add the soaked bread back to the bowl along with the ground meat, grated onion, minced garlic, chopped parsley, egg, ground cumin, oregano, ground cinnamon (if using), salt, and black pepper.
Using clean hands or a fork, gently mix until everything is evenly combined. Try not to compact or overwork the meat; stop as soon as the mixture looks uniform. Cover the bowl and refrigerate for at least 20 minutes (or up to 4 hours). This resting time lets the breadcrumbs hydrate fully and helps the soutzoukakia hold their shape.
Step 3: Shape and lightly fry the soutzoukakia
Remove the meat mixture from the fridge. With damp hands, divide it into 8–10 equal portions. Roll each portion into an elongated, oval shape (like a small sausage), about 7–8 cm (3 in) long. Arrange them on a plate or tray.
Sprinkle 1–2 tbsp flour on a small plate and roll each meatball lightly in the flour, tapping off any excess. This thin coating helps them brown nicely and slightly thickens the sauce later.
Heat 3 tbsp olive oil in a wide, deep skillet or sauté pan over medium-high heat. When the oil is hot and shimmering, add the meatballs in a single layer without crowding (work in batches if needed). Fry for about 6–8 minutes total, turning occasionally, until well browned on all sides. They do not need to be fully cooked inside yet; they will finish in the sauce. Transfer the browned meatballs to a plate and set aside. Leave any browned bits in the pan for the sauce.
Step 4: Build the tomato-cinnamon sauce
If the pan looks very dry, add the remaining 2 tbsp olive oil. Reduce the heat to medium. Add the finely chopped onion and cook, stirring often, for 5–7 minutes until softened and lightly golden around the edges.
Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the tomato paste and cook for 1–2 minutes to caramelize it slightly; this deepens the flavor.
Pour in the 120 ml (1/2 cup) red wine. Stir well, scraping up any browned bits from the bottom of the pan. Let the wine simmer for about 2 minutes to reduce slightly.
Add the tomato passata (or crushed tomatoes) and 240 ml (1 cup) water or broth. Drop in the cinnamon stick and bay leaf, and add the sugar if using. Season with the 3/4 tsp salt and 1/4 tsp black pepper. Stir to combine and bring the sauce to a gentle simmer over medium heat.
Step 5: Simmer the meatballs in the sauce
Carefully nestle the browned soutzoukakia into the simmering sauce in a single layer. Spoon a little sauce over the tops.
Reduce the heat to low or medium-low to maintain a gentle, steady simmer. Cover the pan with a lid, leaving it slightly ajar, and cook for 20–25 minutes. Turn the meatballs once halfway through so they cook evenly.
The soutzoukakia are done when they are cooked through (internal temperature about 75°C / 167°F) and the sauce has thickened to a rich, spoon-coating consistency. If the sauce gets too thick, add a splash of water or broth. If it is too thin, uncover and simmer for a few extra minutes. Remove the cinnamon stick and bay leaf before serving. Taste the sauce and adjust seasoning with more salt or pepper if needed.
Step 6: Prepare the rice or mashed potatoes
While the meatballs simmer, prepare your base. For rice, cook about 200 g (1 cup) long-grain rice according to package directions, which usually takes around 15–20 minutes. Fluff with a fork and keep warm.
For mashed potatoes, boil about 900 g (2 lb) peeled potatoes in salted water until very tender, 15–20 minutes. Drain well, then mash with 30–45 g (2–3 tbsp) butter and 60–120 ml (1/4–1/2 cup) warm milk, plus salt and pepper to taste, until smooth and creamy. Keep warm until ready to serve.
Step 7: Finish, garnish, and serve
Once the soutzoukakia are cooked and the sauce is rich and aromatic, turn off the heat. If you like, drizzle in a spoonful of extra virgin olive oil for a glossy finish.
To serve, spoon a generous bed of hot rice or mashed potatoes onto each plate. Top with 2–3 soutzoukakia per person and plenty of the cinnamon-scented tomato sauce. Sprinkle with chopped fresh parsley and serve immediately, with extra sauce on the side.
Pro Tips
- Do not skip the bread-and-wine “panade”: Soaked bread (not dry breadcrumbs) keeps the meatballs tender and juicy and adds subtle flavor from the wine.
- Use enough cumin: Soutzoukakia should be clearly cumin-scented. If you love it, you can increase to 2 1/2 tsp—but do not reduce below 1 1/2 tsp.
- Gentle simmer, not a hard boil: A low, steady simmer keeps the meatballs tender and prevents the sauce from scorching or reducing too quickly.
- Shape them oblong, not round: The classic shape is like small sausages. This gives more browned surface area and the signature look.
- Better the next day: Like many stews, the flavors deepen overnight. If you can, make them ahead and reheat gently before serving.
Variations
- Lamb or mixed meats: Swap part of the beef for ground lamb for a richer, more robust flavor. A 1:1 mix of beef and lamb works beautifully with the warm spices.
- Baked version: Instead of frying, place shaped meatballs on a lightly oiled baking tray and bake at 200°C / 400°F for 15–18 minutes until browned, then transfer to the sauce and simmer as directed.
- Spicier soutzoukakia: Add 1/4–1/2 tsp hot paprika or a pinch of chili flakes to the meat mixture and a little more to the sauce for a gentle heat that complements the cinnamon and cumin.
Storage & Make-Ahead
Let leftovers cool to room temperature, then transfer the meatballs and sauce to an airtight container. Refrigerate for up to 3–4 days. The flavors will continue to develop and often taste even better on day two.
For longer storage, freeze in portions (meatballs fully covered in sauce) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently in a covered saucepan over low heat, adding a splash of water if the sauce has thickened too much, until piping hot all the way through (about 10–15 minutes). You can also reheat individual portions in the microwave, stirring once or twice.
The meatball mixture can be mixed and shaped up to 24 hours in advance and kept covered in the fridge. You can also make the sauce 1–2 days ahead; simply reheat and then simmer the freshly fried meatballs in it before serving.
Nutrition (per serving)
Approximate values for 1 serving (soutzoukakia and sauce only, without rice or potatoes): about 480 kcal; 28 g protein; 30 g fat; 18 g carbohydrates; 3 g fiber; 7 g sugars; 900 mg sodium. Actual values will vary based on the exact meats used, added salt, and portion sizes.
