Main CourseDinner

Soutzoukakia Smyrneika

Name: Soutzoukakia Smyrneika
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: greek
Ingredients: 500 g ground beef 80/20 lean to fat recommended; 0.5 cup breadcrumbs plain, unseasoned; 1 pcs yellow onion grated; 3 clove garlic minced; 2 tsp ground cumin; 1 tsp sweet paprika; 1 pcs egg large, lightly beaten; 0.25 cup fresh parsley finely chopped; 30 ml red wine dry; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.25 cup all-purpose flour for dredging; 45 ml olive oil; 30 ml olive oil; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 800 g crushed tomatoes; 1 tbsp tomato paste; 60 ml red wine dry; 1 pcs bay leaf; 0.25 tsp ground cinnamon; 1 tsp sugar (optional); 0.5 tsp salt; 0.25 tsp black pepper

A traditional Greek dish featuring oblong meatballs seasoned with cumin and garlic, first fried to a golden brown and then simmered in a rich, aromatic tomato and red wine sauce. This hearty main course is full of flavor and perfect served over rice or with crusty bread.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 689 kcal

Allergen information: may contain eggs, gluten, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meatballs

500 gground beef, 80/20 lean to fat recommended
0.5 cupbreadcrumbs, plain, unseasoned
1 pcsyellow onion, grated
3 clovegarlic, minced
2 tspground cumin
1 tspsweet paprika
1 pcsegg, large, lightly beaten
0.25 cupfresh parsley, finely chopped
30 mlred wine, dry
1 tspsalt
0.5 tspblack pepper, freshly ground

coating

0.25 cupall-purpose flour, for dredging

frying

45 mlolive oil

sauce

30 mlolive oil
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
800 gcrushed tomatoes
1 tbsptomato paste
60 mlred wine, dry
1 pcsbay leaf
0.25 tspground cinnamon
1 tspsugar(optional)
0.5 tspsalt
0.25 tspblack pepper

Equipment

slotted spoon · large skillet with lid · large bowl · cutting board · knife

The method

Step by step

1
In a large bowl, combine the ground beef, breadcrumbs, grated onion, the garlic for the meatballs, ground cumin, sweet paprika, egg, parsley, the red wine for the meatballs, salt, and pepper. Mix gently with your hands until just combined.
About 5 min
Cook’s note: Avoid overmixing the meat mixture to keep the meatballs tender.
2
Shape the mixture into small, oblong meatballs, about 5-6 cm long.
About 10 min
Cook’s note: Wetting your hands slightly can prevent the meat from sticking while you shape the meatballs.
3
Spread the all-purpose flour on a plate and lightly dredge each meatball, shaking off any excess.
About 5 min
4
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil for frying over medium-high heat.
About 2 min
Cook’s note: The oil should be hot enough that a meatball sizzles immediately upon contact.
5
Working in batches to avoid crowding the pan, fry the meatballs until browned on all sides, about 4-5 minutes per batch. They do not need to be cooked through. Remove them with a slotted spoon and set aside.
About 10 min
Cook’s note: Browning the meatballs well develops a flavorful crust.
6
Reduce the heat to medium. Add the olive oil for the sauce to the same skillet, then add the finely chopped onion and cook until softened, about 5 minutes.
About 5 min
7
Stir in the garlic for the sauce and the tomato paste, and cook for another minute until fragrant.
About 1 min
Cook’s note: Cooking the tomato paste briefly deepens its flavor.
8
Pour in the red wine for the sauce to deglaze the pan, scraping up any browned bits from the bottom with a spoon. Let it bubble and reduce for a minute.
About 1 min
9
Add the crushed tomatoes, bay leaf, ground cinnamon, sugar, salt, and pepper for the sauce. Stir to combine and bring to a simmer.
About 2 min
10
Carefully return the browned meatballs to the skillet, nestling them into the sauce.
About 1 min
Cook’s note: Submerge the meatballs as much as possible so they cook evenly in the sauce.
11
Reduce the heat to low, cover the skillet, and let everything simmer gently for 30 minutes, or until the meatballs are cooked through and the sauce has thickened.
About 30 min
Cook’s note: If the sauce becomes too thick, you can add a small splash of water or broth.
12
Remove the bay leaf before serving. Taste the sauce and adjust seasoning if necessary.
About 1 min

Per serving

Nutrition

53%Score

Calories: 688.8kcal
Protein: 29.5g
Carbs: 37.6g
Fat: 45.7g
Fibre: 5.8g
Sugar: 11.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat or in the microwave until warmed through.