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Soutzoukakia (meatballs in a tomato sauce)

Soutzoukakia is one of my favorite dishes ever since I was a little kid. They match perfectly with many side dishes i.e. rice, french fries, mashed potatoes, pasta, etc. Meatballs are being fried first and then you cook them in the tomato sauce. However, as I am not a “frying” type, I prefer to bake them in the oven in the first place and then I dip them in the aromatic, tomato sauce.


  • For the meatballs
  • 500 grams of beef minced meat
  • 3 slices of bread soaked in red, dry wine (tip from my friend Funky Cook)
  • 1 egg
  • 1 clove garlic, very finely chopped
  • 4 tablespoons olive oil
  • ½ teaspoon cumin
  • Salt Pepper


  • For the sauce
  • 400 grammars grated tomatoes
  • 1 tablespoon tomato paste
  • 1 teacup red, dry wine
  • 1/2 teacup olive oil
  • 1 large onion, chopped
  • 2 teacups water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon grounded cinnamon
  • 1/2 teaspoon grounded cloves
  • Salt, pepper


We drain well with our hands the soaked bread. In a large bowl, put all the ingredients for the minced meat mix and mix them well. Shape the meatballs as preferred and place them in a greased, non-stick pan. Bake in preheated at 180 degrees oven for 30 minutes.

Meanwhile, prepare the sauce. In a saucepan, heat the olive oil over medium-high heat and sauté onion for 1′-2 ‘. Add the remaining ingredients for the sauce and bring to boil. Then lower the heat to minimum and simmer for 10 minutes.

Add the baked meatballs and simmer for another 20’-25 ‘.


Written by Evina

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