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GreekAuthentic Cuisine

Soutzoukakia Meze

Serves 4 to 6 Appetizer meat, Appetizers

Soutzoukakia Meze

Soutzoukakia Meze hails from the storied kitchens of Smyrna, a region where the art of seasoning is honed by instinct rather than measurement. In this home-style version, the cook's hands are the true tools, measuring salt by feel and letting the olive oil flow freely. It's a dish often prepared without ceremony, a familiar staple on the table when family gathers for a meal that needs no special occasion.

The taste is a satisfying alchemy of tender ground beef, fragrant cumin, and the gentle bite of garlic, all enveloped in a crispy, golden crust. These small, spiced meatballs, fried to perfection, offer a flavorful punch that pairs beautifully with a squeeze of lemon, always within reach to cut the richness and brighten the palate.

Ingredients

  • 500 gground beef
  • 2 clovesgarlic
  • 1 tspground cumin
  • 1egg
  • 60 gbreadcrumbs
  • for fryingolive oil
  • to tastefine sea salt and black pepper

Method

  1. In a large mixing bowl, combine 500 g ground beef, 2 cloves minced garlic, 1 tsp ground cumin, 1 egg, and 60 g breadcrumbs. Season with fine sea salt and black pepper to taste. Use your hands to mix until the ingredients are well incorporated and the mixture feels slightly sticky but holds together easily.
  2. Shape the mixture into oval-shaped meatballs, about the size of a small egg. This shape helps them cook evenly and gives the traditional appearance of soutzoukakia.
  3. In a large frying pan, pour enough olive oil to cover the bottom generously, about 1 cm deep. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying.
  4. Carefully place the meatballs into the hot oil, ensuring not to overcrowd the pan. Fry them in batches if necessary. Cook each side for about 3-4 minutes, turning them gently with tongs, until they develop a deep golden-brown crust.
  5. Once the meatballs are browned on all sides, reduce the heat to medium-low. Continue cooking for another 5-7 minutes, turning occasionally, until the meatballs are cooked through. They should feel firm to the touch and have a juicy, moist interior when cut open.
  6. Remove the meatballs from the pan and place them on a plate lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of fine sea salt and a squeeze of fresh lemon juice to enhance the flavors.
  7. Serve the soutzoukakia hot, garnished with fresh herbs if desired. They are traditionally enjoyed as part of a meze platter, accompanied by crusty bread and a selection of dips.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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