Soutzoukakia Smyrneika are traditional Greek “sausage” meatballs, originating from Smyrna. These tender patties are made with lean ground beef, soaked bread for moisture, and warm spices like cumin and parsley. They are lightly fried to develop a golden crust, then slowly simmered in a velvety, homemade tomato sauce infused with garlic, bay leaf, and a touch of white wine. The result is a comforting, savory dish with a perfect balance of acidity and richness. Ideal for a hearty weeknight dinner or a festive mezze spread, these meatballs pair beautifully with rice, bulgur, or crusty bread to soak up the flavorful sauce.
Soutzoukakia Smyrneika
Description
Soutzoukakia Smyrneika are traditional Greek "sausage" meatballs, originating from Smyrna. These tender patties are made with lean ground beef, soaked bread for moisture, and warm spices like cumin and parsley. They are lightly fried to develop a golden crust, then slowly simmered in a velvety, homemade tomato sauce infused with garlic, bay leaf, and a touch of white wine. The result is a comforting, savory dish with a perfect balance of acidity and richness. Ideal for a hearty weeknight dinner or a festive mezze spread, these meatballs pair beautifully with rice, bulgur, or crusty bread to soak up the flavorful sauce.Ingredients
Directions
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Soak the bread slices in water, then squeeze them dry until no excess liquid remains.
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In a large bowl, combine the ground beef, squeezed bread, cumin, beaten egg, minced parsley, salt, and pepper.
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Knead the mixture thoroughly until well combined and cohesive, ensuring it is not too stiff.
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Pinch off pieces of the meat mixture slightly larger than walnuts and shape them into elongated egg shapes, approximately 1 x 3 inches.
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Heat oil in a large skillet over medium-high heat and lightly fry the meatballs on all sides until golden brown.
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Remove the meatballs from the skillet and drain on paper towels, or arrange them in a baking dish.
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Alternatively, bake the arranged meatballs in a 375&# 194;°F (190ðC) oven for 20 minutes, turning once halfway through.
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In a separate saucepan, combine the melted butter, peeled tomatoes, sugar, salt, pepper, one crushed garlic clove, white wine, and bay leaf.
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Simmer the tomato mixture for 30 minutes until the tomatoes break down.
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Strain the sauce through a fine sieve or food mill to create a smooth consistency, pressing to extract all juices.
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Return the strained sauce to the pan and bring to a gentle simmer.
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Add the cooked meatballs to the sauce and simmer gently for 15 minutes to allow flavors to meld.
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Serve the Soutzoukakia Smyrneika hot, accompanied by rice, bulgur, or crusty bread.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 132.8kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 102.1mg5%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 1.4g6%
- Sugars 4.2g
- Protein 1.2g3%
* 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
For a smoother sauce, ensure you strain the tomato mixture thoroughly after simmering. This removes skins and seeds, resulting in the traditional velvety texture.
You can substitute lean ground lamb or a mix of beef and lamb for a richer flavor profile.
If fresh peeled tomatoes are unavailable, you can use high-quality canned whole peeled tomatoes, though fresh yields a brighter taste.
The remaining two garlic cloves can be added to the meat mixture for extra kick, or reserved for garnishing if desired.
These meatballs store well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to prevent drying out.
