Greek Soutzoukakia are delicious meatballs in a red sauce flavored with cumin. They are a favorite food of almost any Greek person I know. I have not met one that will not have a second round of soutzoukakia when they have the chance.

Two plates with cumin meatballs in red sauce-greek soutzoukakia and another plate in the back with cut up pita breads.

Soutzoukakia is basically meatballs in tomato sauce with a middle eastern influence. The use of cumin, ouzo, and fresh mint give a distinct fragrance and flavor to these meatballs. I love how tender they are, they literally melt in your mouth and only make you want more.

For crazy dipping in the soutzoukakia sauce make this Greek flatbread-pita.

How to make them

I usually double the recipe and make enough to be able to enjoy leftovers. They go well over buttery mashed potatoes or basmati rice. Add a green and tangy salad and you have the meal of your dreams.

Image 1, bread soaked in milk in a colander.
Image 2. Processed onion and garlic in a food processor.

1. In a bowl soak the bread in the milk. Using a colander discard all the milk and press the bread down to remove as much moisture as possible. 2. Add the onion and garlic in a food processor and process until the onion is finely diced.

Image 3. Ingredients for cumin meatballs in a large green bowl. Image 4 2 hands forming a meatball over a green bowl.

3. In a large bowl mix the ground meat, bread, olive oil, onion and garlic, egg, cumin, chili flakes, and ouzo. Add the finely chopped mint. Season with salt and freshly ground pepper. Mix really well. 4. Take a tablespoon of the mixture and shape it into long oval shapes, like the shape of a football. This is the traditional shape of these meatballs.

Image 5.Formed raw meatballs on a white plate. Image 6. Meatballs frying in a pan, on the counter a paper towel covered plate with cooked meatballs.

5. Roll each meatball in the flour, shake off excess, and set them aside on a plate. 6. Add the light olive oil to a frying pan over medium-high heat and let it heat for 1 minute. Add meatballs to the pan a few at a time. Brown on both sides for about 1 minute on each side. When they reach a light brown color, remove the meatball with a slotted spoon and place it on paper towels to absorb excess oil. Set aside until needed.

Image 7. Diced onion sautéing in a large pan, with a cinnamon stick and ground cumin. Image 8. Tomato sauce simmering in a large pot.

7. In a large wide pot heat the extra virgin olive oil in medium heat. Add the diced onion. Sauté onion for 1 minute. Add the cinnamon stick, 2 tsp ground cumin, and a pinch or more of chili flakes. Add a pinch of salt and freshly ground pepper. Stir everything together. Sauté for 1-2 min. 8. Add the tomatoes, add the 1/2 cup of water, stir well. Simmer for 3-4 minutes.

Image 9. A hand adds a shot of greek ouzo in tomato sauce. Image 10. Cumin meatballs simmering in tomato sauce.

9. Increase heat and add the shot of ouzo. Let the alcohol evaporate, about 2 min and reduce heat to medium-low. Season with salt and pepper to taste. Mix tomato sauce really well. 10. Add the meatballs one by one in the sauce. Be gentle so they keep their shape. Cover the pot and simmer in low heat for 10 minutes or until the meatballs are cooked through.

Tips and tricks

If you have no access to ouzo substitute with white wine. If none available or do not want to add any alcohol just omit altogether.
I love using San Marzanno tomatoes but in the summer I usually switch to fresh. I grated them and depending on how sweet or bitter they are I add 1 tsp of sugar in the sauce while cooking.
You can substitute the ground beef and pork with ground turkey. If you decide to do so, omit the milk and bread and add 2/3 cup bread crumbs instead in the meatball mix. The ground turkey has a high liquid content so you need the breadcrumbs to absorb it.