Home Cook Together. Celebrate Life.

GreekAuthentic Cuisine

Soutzoukakia Smyrneika

Serves 4 to 6 Entree meat

Soutzoukakia Smyrneika

Soutzoukakia Smyrneika hails from the kitchens of Asia Minor Greeks, a dish that has traveled through time and across borders to land on tables in homes where tradition is honored. It's a staple of comfort, often enjoyed as a main course at family dinners, where the scent of cumin and garlic mingles with the warmth of rich tomato sauce, inviting everyone to gather and savor.

The taste of Soutzoukakia Smyrneika is a harmonious blend of spiced beef and smooth tomato, with the subtle kick of cumin weaving through each bite. The texture is both tender and robust, thanks to the egg and breadcrumbs that bind the meatballs before they are simmered to perfection in olive oil. Salt and pepper find their balance by intuition, not measure, bringing everything into a flavorful whole.

Ingredients

  • 600 gground beef
  • 2 tspground cumin
  • 4 clovesgarlic
  • 400 gtomato sauce
  • 1egg
  • 60 gbreadcrumbs
  • 80 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. In a large mixing bowl, combine 600 g ground beef, 2 tsp ground cumin, 4 finely minced cloves of garlic, 60 g breadcrumbs, 1 egg, and a generous pinch of fine sea salt and black pepper. Mix the ingredients thoroughly with your hands until they are well combined and the mixture feels cohesive. This ensures that the flavors are evenly distributed throughout the meat.
  2. Shape the meat mixture into elongated oval shapes, about the size of a small sausage. Aim for uniformity to ensure even cooking. This shape is traditional for Soutzoukakia and allows for a good surface area for browning.
  3. Heat 80 ml olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the meatballs, ensuring they are not overcrowded. Brown them on all sides until they develop a deep, rich color, which should take about 3-4 minutes per side. This step locks in the flavor and gives the meatballs a delicious crust.
  4. Remove the browned meatballs from the skillet and set them aside on a plate. In the same skillet, reduce the heat to medium and add 400 g tomato sauce. Stir the sauce, scraping up any browned bits from the bottom of the pan, which will add depth to the sauce.
  5. Return the meatballs to the skillet, nestling them into the tomato sauce. Cover the skillet and let the meatballs braise gently in the sauce for about 20 minutes, turning them halfway through. The meatballs should be tender and the sauce slightly thickened, with a rich aroma filling your kitchen.
  6. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should be savory and slightly tangy, complementing the spiced meatballs perfectly.
  7. Serve the Soutzoukakia Smyrneika hot, accompanied by potatoes, rice, or fresh bread to soak up the flavorful sauce. The meatballs should be tender, with a harmonious blend of spices and a satisfying depth from the tomato sauce.
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.

Buy the cookbook on Amazon Explore Greek cuisine