Smyrna-Style Soutzoukakia in Tomato Sauce

Soutzoukakia Smyrneika is a beloved Greek dish with deep roots in Asia Minor cuisine. These aromatic, cumin-spiced meatballs are shaped into elongated forms and gently simmered in a rich tomato sauce, creating a dish that is both comforting and full of character. Traditionally served with fluffy rice and a dollop of cool yogurt, soutzoukakia embodies the warmth and hospitality of Greek home cooking. The combination of fragrant spices, tender beef, and a velvety tomato sauce makes this dish a staple for family gatherings and festive occasions. The addition of olives and green peppers enhances the depth of flavor, offering a delightful contrast of briny and sweet notes. Whether enjoyed as a main course or part of a larger spread, this dish is a testament to the culinary heritage of Smyrna, bringing together bold flavors and timeless tradition.

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Ingredients (Makes 6 portions)

650 g (1.4 lb) ground beef (preferably from chuck or round)
1 cup (100 g) breadcrumbs
4 tbsp dry red wine
3 tbsp olive oil (or 2 tbsp unsalted butter)
2 garlic cloves, minced
½ tsp cumin seeds (or ground cumin)
⅓ tsp ground cinnamon
1 tsp salt
Freshly ground black pepper
Olive oil for frying (or unsalted butter)
Flour for dredging (optional)
2 tbsp olive oil
700 g (1.5 lb) fresh tomatoes, grated + 1 tbsp tomato paste (or 600 g canned whole tomatoes, pureed)
½ tsp sugar
1 green horn pepper, diced
Salt, freshly ground black pepper
½ cup (75 g) pitted olives, sliced

Nutrition Information (per 100g)

Calories: 180
Fat: 10
Protein: 12
Carbohydrates: 8
Fiber: 2

Directions

Prepare the Tomato Sauce

1. Heat olive oil in a wide saucepan over medium-high heat. Add the grated tomatoes, tomato paste, and 1⅓ cups (320 ml) water.
2. Once the mixture reaches a boil, add sugar, diced green pepper, salt, and freshly ground black pepper.
3. Reduce heat and simmer uncovered for about 20 minutes, until the sauce thickens and develops a rich texture.

Prepare the Meatballs

4. If using cumin seeds, toast them in a dry pan over medium heat for 2-3 minutes until aromatic. Let cool and grind into a fine powder.
5. In a large mixing bowl, combine ground beef, breadcrumbs, red wine, olive oil or butter, minced garlic, cumin, cinnamon, salt, and black pepper.
6. Knead the mixture thoroughly for 5-6 minutes until well combined and smooth.

Shape and Fry the Meatballs

7. Form the mixture into elongated meatballs, about 40 g (1.4 oz) each, yielding approximately 18 pieces.
8. Optionally, dredge the meatballs lightly in flour.
9. Heat a large, heavy-bottomed skillet over medium-high heat and add a small amount of olive oil or butter.
10. Sear the meatballs in batches, turning to brown evenly on all sides. Avoid overcrowding the pan to maintain heat.
11. Transfer the browned meatballs to a paper towel-lined plate to drain excess oil.

Simmer in Sauce

12. Carefully place the meatballs into the simmering tomato sauce. Add sliced olives.
13. Cook over medium-low heat for 5-6 minutes, ensuring the sauce gently bubbles and coats the meatballs.
14. Turn the meatballs halfway through cooking to ensure even flavor absorption.

Serving

15. Serve hot with fluffy rice and a side of cool yogurt.

Cookix's Secrets

Alternative Cooking Method

Bake the meatballs at 200°C (400°F) for 15 minutes instead of frying.

Bold Flavor Enhancements

Add smoked paprika or a pinch of chili flakes for a spicier kick.

Healthier Version

Use lean ground turkey or chicken instead of beef.

Meat Selection

Use a mix of beef and lamb for a richer flavor.

Regional Adaptations

Replace olives with capers for a Mediterranean twist.

Sauce Thickness

If the sauce is too thin, let it simmer uncovered for a few extra minutes.

Seasonal Tweaks

In summer, use fresh heirloom tomatoes for a more vibrant sauce.

Serving Suggestions

Pair with rice, mashed potatoes, or crusty bread to soak up the sauce.

Ask Cookix, your sous-chef