Soutzoukakia (Greek Meatballs)
Soutzoukakia are football shaped Greek meatballs baked in savory tomato sauce spiced with cinnamon, clove and herbs. Perfect entree or mezze!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1/2 red onion
- 4 garlic cloves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sugar
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp ground clove
- 1 tsp dried dill
- 1 tsp dried oregano
- 8 mint leaves chopped
- 1/2 cup fresh parsley chopped
- 1 bay leaf
- 1 tbsp olive oil
- 1 1/2 lbs ground beef ((See Note 1))
- 1/2 red onion (grated (See Note 2))
- 1 large egg
- 1/2 cup breadcrumbs
- 2 garlic cloves (minced)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1/4 tsp ground clove
- 1 tsp dried dill
- 1 tsp dried oregano
- 8 mint leaves (chopped)
- 1/2 cup fresh parsley (chopped)
- 1/2 cup feta cheese crumbled
- 1/4 cup mint leaves chopped
Instructions
- 1
Add all tomato sauce ingredients except fresh mint, parsley, bay leaf and olive oil to a blender and purée until smooth.
- 2
Add olive oil to a large skillet over medium high heat. Pour in blended tomato sauce and the fresh mint, parsley and bay leaf.
- 3
Bring to a boil, reduce heat to simmer and cook for 10 minutes.
- 4
Add 1 cup of water, stirring to make sure the bottom does not scorch, and cook another 10 minutes. Sauce will reduce and thicken.
- 5
Preheat oven to 425°F.
- 6
Grate remaining red onion half and add to a large bowl with the ground beef or lamb. Add remaining meatball ingredients and mix well by hand. Refrigerate to firm up, 15 minutes (optional).
- 7
Scoop about 2-3 tablespoons of meat mixture into wet hands and shape into football shaped meatballs. You should have between 12-16 meatballs.
- 8
Place in a greased baking dish and bake uncovered for 15 minutes. Top with tomato sauce and bake another 10 minutes. Top with feta cheese, chopped mint and serve.