These traditional Greek sausages, known as Soutzoukakia Smyrneika, are tender ground beef meatballs enriched with soaked bread for a soft texture. They are gently fried and then simmered in a rich, smooth tomato sauce infused with garlic, cumin, and white wine. The result is a comforting, savory dish with deep Mediterranean flavors. Perfect for a hearty weeknight dinner or a festive gathering, they pair beautifully with steamed rice, orzo, or roasted vegetables. Simple yet elegant, this dish brings the warmth of a Greek kitchen to your table.
Soutzoukakia Smyrneika (Ground Meat Sausages, Smryna Style
Description
These traditional Greek sausages, known as Soutzoukakia Smyrneika, are tender ground beef meatballs enriched with soaked bread for a soft texture. They are gently fried and then simmered in a rich, smooth tomato sauce infused with garlic, cumin, and white wine. The result is a comforting, savory dish with deep Mediterranean flavors. Perfect for a hearty weeknight dinner or a festive gathering, they pair beautifully with steamed rice, orzo, or roasted vegetables. Simple yet elegant, this dish brings the warmth of a Greek kitchen to your table.Ingredients
Directions
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In a saucepan, combine melted butter, peeled tomatoes, sugar, salt, pepper, 1 crushed garlic clove, dry white wine, and bay leaf.
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Simmer the sauce for 30 minutes, then strain through a fine sieve or food mill to remove seeds and skins. Set aside.
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In a large bowl, combine lean ground beef, soaked and squeezed bread crusts, remaining crushed garlic, ground cumin, lightly beaten egg, minced parsley, salt, and pepper.
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Knead the mixture thoroughly until well combined and smooth. The mixture should be soft, not stiff.
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Pinch off pieces of meat slightly larger than a walnut and shape them into elongated egg shapes, approximately 1 x 3 inches.
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Heat oil in a skillet over medium-high heat. Lightly fry the sausages on all sides until browned, about 2-3 minutes per side.
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Drain the fried sausages on paper towels or transfer them directly to the prepared tomato sauce.
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If baking instead of frying: Arrange sausages on a baking dish and bake in a 375&# 194;°F (191ðC) oven for 20 minutes, turning once, before adding to sauce.
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Gently simmer the sausages in the tomato sauce for 15 minutes, allowing them to absorb the flavors.
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Serve warm with steaming grains, rice, or fresh vegetables.
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
Soaking the bread in water and squeezing it dry is crucial for tender meatballs. Ensure it is well-squeezed to prevent a soggy mixture.
For a smoother sauce, a food mill works best to extract pure tomato pulp while discarding skins and seeds.
You can use ground lamb or a beef-lamb mix for a richer flavor, traditional in some Greek variations.
Leftovers store well in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the meatballs from breaking apart.
