• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Greek Foodie logo

  • MY GREEK PANTRY
  • ABOUT
    • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Hello!
  • My Greek Pantry
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Meat & Poultry » Cumin Meatballs In Red Sauce - Greek Soutzoukakia

    Cumin Meatballs In Red Sauce - Greek Soutzoukakia

    Last updated September 4, 2022. Originally posted May 16, 2020 By Jenny Skrapaliori-Graves. 18 Comments.

    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    288 Shares
    Go to Recipe Print Recipe

    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 ½ 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.

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

    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 ⅔ cup bread crumbs instead in the meatball mix. The ground turkey has a high liquid content so you need the breadcrumbs to absorb it.

    You may also like

    • A plate with two stuffed eggplants and some herbs.
      Papoutsakia - Greek Stuffed Eggplants
    • Dolmadakia - Stuffed Grape Leaves
    • A serving bowl with lentils with rice two lemon wedges and utensils.
      Lentils With Rice - Moudjentra
    • A bowl with taramasalata in the center. Around it pieces of bread, a lemon cut in half, a bowl of olives and two spoons.
      Taramosalata

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

    WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.

    A plate with soutzoukakia-cumin meatballs.

    Cumin Meatballs In Red Sauce-Greek Soutzoukakia

    by Jenny | The Greek Foodie
    Greek Soutzoukakia are delicious meatballs in a red sauce flavored with cumin.
    5 from 10 votes
    Print Recipe
    Prevent your screen from going dark
    Pin Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Course Main
    Cuisine Greek
    Servings 8
    Calories 521 kcal

    Equipment

    • A large wide pot
    • A medium frying pan

    Ingredients
      

    For the meatballs

    • 2 tablespoons extra virgin olive oil
    • 1 onion finelly diced
    • 2 cloves garlic finelly minced
    • 0.5 lb ground beef
    • 0.5 lb ground pork
    • 1 cup white bread torn into very small pieces
    • ½ cup milk
    • 1 large egg
    • pinch chili flakes
    • 2 teaspoons ground cumin
    • chopped mint about one handful
    • 1 shot ouzo or white wine
    • sea salt
    • freshly ground pepper

    For frying

    • ⅓ cup olive oil I like light olive oil for frying
    • ½ cup flour

    For the sauce

    • 2 tablespoons olive oil
    • 1 onion diced
    • 1 cinnamon stick or 1 tsp ground cinnamon
    • 2 teaspoons ground cumin
    • 1 -2 pinch red chili flakes
    • ½ cup water
    • 28.5 oz plum tomatoes I use 1 large can of Gustarosso San Marzanno tomatoes. I press with my spoon to squash them.
    • 1 shot ouzo or white wine (optional)

    Instructions
     

    Make the meatballs

    • 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.
    • Add the onion and garlic in a food processor and process until onion is finelly diced.
    • 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.
    • Take a tablespoon of the mixture and shape in to long oval shapes, like the shape of a football. This is the traditional shape of these meatballs. 
    • Roll each meatball in the flour, shake off excess and set them aside on a plate. 
    • Add the light olive oil in a frying pan over medium-high heat for 1 minute. Add meatballs to the pan a few at a time. Brown on both sides for about 1 minutes each side. When they reach a light brown color, remove meatball with a slotted spoon and place on paper towels to absorb excess oil. Set aside until needed. 

    Make the sauce

    • 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.
    • Add the tomatoes, add the ½ cup of water, stir well. Simmer for 3-4 minutes.
    • Increase heat and add the shot of ouzo. Let the alchol evaporate, about 2 min and reduce heat to medium-low. Season with salt and pepper. Mix tomato sauce really well.
    • 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 he meatballs are cooked through.

    Serving suggestion

    • Serve 3-4 meatballs with sauce over mashed potatoes or rice with a sprinkle of finely chopped fresh mint.

    Notes

    • I use 1 large can of Gustarosso San Marzanno tomatoes, they are sweet and really tender. I just press down with my spoon to soften them and they become sauce. Of course you can use any diced tomatoes you like. In case you are not using San Marzanno I suggest to add 1 tsp of sugar in the tomato sauce to take some of the tomato acidity.

    Nutrition

    Serving: 4meatballsCalories: 521kcalCarbohydrates: 19gProtein: 17gFat: 40gSaturated Fat: 10gCholesterol: 83mgSodium: 229mgPotassium: 431mgFiber: 2gSugar: 5gVitamin A: 208IUVitamin C: 7mgCalcium: 85mgIron: 3mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Cumin Meatballs In Red Sauce - Greek Soutzoukakia
    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    288 Shares
    « Instant Pot Gigantes Beans & Roasted Tomatoes
    Greek Eggs Kayanas - My Way »

    Primary Sidebar

    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

    EAT LIKE A GREEK!

    A plate with two stuffed eggplants and some herbs.

    Papoutsakia - Greek Stuffed Eggplants

    Dolmadakia - Stuffed Grape Leaves

    A serving bowl with lentils with rice two lemon wedges and utensils.

    Lentils With Rice - Moudjentra

    A bowl with taramasalata in the center. Around it pieces of bread, a lemon cut in half, a bowl of olives and two spoons.

    Taramosalata

    A glass teapot with mountain tea sprigs and water on a dark table, backlit with day light.

    Greek Mountain Tea

    Comfort Food

    Feta Cheese Puff Pastries With Leeks And Dill

    Vegetarian Moussaka With Plant Based Beef

    Low Carb Turkey Meatballs & Gravy

    A plate with spaghetti and greek tomato basil sauce

    Greek Spaghetti Sauce With Tomatoes & Basil

    Three pizza boats, peinirli on a platter.

    Easy Peinirli - Greek Pizza Boats

    A bowl with eggplant stew.

    Old Fashioned Beef Stew With Eggplant

    Footer

    © 2023 · The Greek Foodie · All Rights Reserved