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Soutzoukakia / Greek Baked Meatballs in Tomato Sauce

Soutzoukakia / Greek Baked Meatballs in Tomato Sauce

Soutzoukakia / Greek Baked Meatballs in Tomato Sauce

Main Course

35-40 min

4-6 servings

This recipe uses:

Yaya’s Extra Virgin Olive Oil
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Yaya’s Extra Virgin Olive Oil


For the meatballs:

  • 1 pound ground beef or lamb (or a combination)
  • 1/2 cup breadcrumbs
  • 1 onion, grated
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1 egg, lightly beaten

For the sauce:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground cinnamon
  • 1 cup beef or vegetable broth
  • Salt and pepper to taste

About the dish:

Souzoukakia, also known as Greek meatballs, are a flavorful and aromatic dish made with ground meat and a blend of Mediterranean spices. Souzoukakia are traditionally served with rice, roasted potatoes, or crusty bread. They can also be enjoyed with a side salad or tzatziki sauce for dipping. The combination of cinnamon, cumin, coriander, and oregano gives them a distinct and aromatic taste. Simmering the meatballs in the tomato-based sauce allows them to absorb the flavors and become tender. Here's a recipe to make Souzoukakia:


  1. In a large bowl, combine the ground meat, breadcrumbs, grated onion, minced garlic, chopped parsley, dried oregano, ground cumin, ground coriander, ground cinnamon, salt, and pepper. Mix well to combine.
  2. Shape the mixture into small elongated meatballs, about 2 inches in length
  3. In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and brown them on all sides, about 3-4 minutes. Remove the meatballs from the skillet and set aside
  4. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
  5. Stir in the diced tomatoes, tomato paste, dried oregano, dried thyme, dried rosemary, ground cinnamon, salt, and pepper. Cook for a few minutes to let the flavors meld together.
  6. Pour in the beef or vegetable broth and bring the mixture to a simmer.
  7. Return the meatballs to the skillet, submerging them in the sauce. Cover the skillet with a lid and let the meatballs simmer in the sauce for about 20-25 minutes, or until cooked through
  8. Once cooked, remove the skillet from the heat and let the meatballs rest in the sauce for a few minutes to allow the flavors to develop.
  9. Serve Souzoukakia hot, either directly from the skillet or transferred to a serving dish. Spoon some of the sauce over the meatballs.
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