These traditional Greek meatballs, known as Soudzoukakia, are a comforting and aromatic dish that brings the flavors of Smyrna to your table. Made with a blend of chopped meat, soft white bread soaked in water, fresh garlic, and warm cumin, these meatballs are tender inside and crisp on the outside. They are first pan-fried until golden brown, then gently simmered in a simple yet flavorful tomato sauce. This hearty main course is perfect for weeknight dinners, family gatherings, or pairing with crusty bread and rice. The combination of savory meat and acidic tomatoes creates a balanced, satisfying meal that is both rustic and elegant.
Soudzoukakia (Smyrna Meatballs
Description
These traditional Greek meatballs, known as Soudzoukakia, are a comforting and aromatic dish that brings the flavors of Smyrna to your table. Made with a blend of chopped meat, soft white bread soaked in water, fresh garlic, and warm cumin, these meatballs are tender inside and crisp on the outside. They are first pan-fried until golden brown, then gently simmered in a simple yet flavorful tomato sauce. This hearty main course is perfect for weeknight dinners, family gatherings, or pairing with crusty bread and rice. The combination of savory meat and acidic tomatoes creates a balanced, satisfying meal that is both rustic and elegant.Ingredients
Directions
-
Soak the bread slices in cold water, then squeeze out the excess liquid well.
-
In a large bowl, mix the chopped meat, soaked bread, finely chopped garlic, and cumin together until well combined.
-
Form the mixture into egg-shaped meatballs.
-
Lightly roll the meatballs in flour.
-
Heat butter or oil in a deep frying pan over medium heat.
-
Fry the soudzoukakia until browned on all sides.
-
Remove the meatballs from the pan with a slotted spoon and transfer them to a pot.
-
Pour the peeled tomatoes (or diluted tomato paste mixture) into the same pan used for frying.
-
Cook the tomato sauce in the pan for 3 to 5 minutes, scraping up any browned bits from the bottom.
-
Pour the hot tomato sauce over the meatballs in the pot.
-
Serve the soudzoukakia with rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 773.4kcal
- % Daily Value *
- Total Fat 28.8g45%
- Saturated Fat 8.1g41%
- Cholesterol 105.6mg36%
- Sodium 1307.1mg55%
- Total Carbohydrate 88.1g30%
- Dietary Fiber 8.8g36%
- Sugars 11.8g
- Protein 46.8g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you are using the optional egg and red wine, add both to the meat mixture. If using the egg, add one more slice of bread to absorb the extra liquid.
Ensure the meat is ground twice for a finer texture, as is traditional for this recipe.
You can use either ground cumin or pounded cumin seeds for a more aromatic flavor.
The tomato sauce can be made with fresh peeled tomatoes or tomato paste diluted with water for convenience.
