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Greek

Soutzoukakia Smyrneika

These Smyrna-style Greek meatballs are shaped into small sausages, scented with cumin and garlic, lightly fried, then simmered in a cinnamon-kissed tomato sauce. They are traditionally served with rice or pilafi to catch the rich sauce.

Soutzoukakia Smyrneika — Greek — ChefSnap
25 minsPrep
35 minsCook
2Serves
MediumDifficulty
760 kcal per serving36g protein 44g carbs 45g fat
Watch it made — Soutzoukakia SmyrneikaWatch it madeAkis Petretzikis · 9:06

Ingredients

Method

  1. Soak the stale bread in 1/3 cup red wine for 5 minutes, then squeeze it lightly so it remains moist but not dripping.
  2. In a bowl, combine the ground beef, soaked bread, grated garlic, cumin, egg, salt, and black pepper.
  3. Knead the mixture firmly for 3 to 4 minutes until sticky and well bound, then cover and chill for 20 minutes.
  4. Shape the mixture into 8 small oblong meatballs, like short sausages with tapered ends.
  5. Dust the soutzoukakia lightly in flour and shake off the excess.
  6. Heat 1/3 cup olive oil in a skillet over medium-high heat and fry the soutzoukakia in batches until browned on all sides, about 3 minutes per batch; they do not need to cook through.
  7. Transfer the browned soutzoukakia to a plate and discard any dark floury bits from the pan.
  8. For the sauce, warm 2 tablespoons olive oil in a wide saucepan over medium heat and stir in the tomato paste for 30 seconds.
  9. Add 1/4 cup red wine and let it bubble for 1 minute, scraping the pan if needed.
  10. Add the passata, bay leaf, cinnamon stick, sugar, and water, then bring the sauce to a gentle simmer.
  11. Nestle the soutzoukakia into the sauce, cover partly, and simmer gently for 20 to 25 minutes until cooked through and the sauce is thick and glossy.
  12. Remove the bay leaf and cinnamon stick, taste the sauce for salt and pepper, and rest the dish for 5 minutes before serving.
  13. Serve the soutzoukakia hot over cooked rice or Greek pilafi, spooning plenty of tomato sauce over the top.

Common questions

Can I substitute the stale white bread in Soutzoukakia Smyrneika with breadcrumbs or fresh bread?

Yes. Use soft breadcrumbs in about the same volume, but add them gradually because they absorb differently. If using fresh bread, dry it briefly first or it can make the mixture too wet and less bindable.

How long does it take to make Soutzoukakia Smyrneika from start to finish?

Plan on about 45 to 60 minutes total. Mixing and shaping take 15 to 20 minutes, chilling 20 minutes, frying about 10 minutes, and simmering in the sauce another 15 to 20 minutes.

What are the most common mistakes when making Soutzoukakia Smyrneika?

The biggest mistakes are overmixing the meat, skipping the chill, and frying too hot. Overmixing makes them dense, no chill makes shaping harder, and high heat burns the flour before the centers are set.

How should I store and reheat leftover Soutzoukakia Smyrneika?

Cool completely, then store in an airtight container with sauce in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if needed. They also freeze well for 2 months.

What should I serve with Soutzoukakia Smyrneika?

Serve with rice, mashed potatoes, or fries to soak up the tomato sauce. A simple Greek salad, crusty bread, or yogurt on the side works well. Keep the sides plain so the cumin and tomato flavors stay balanced.