Soutzoukakia-Smyrna Meatballs In Red Sauce

Soutzoukakia meatballs and red sauce in a skillet with utencils.

Soutzoukakia-Smyrna Meatballs In Red Sauce

Traditional soutzoukakia are cumin-spiced meatballs cooked in an aromatic red sauce. The result is a delectable, traditional dish loved by generations.

Course Main

Cuisine Greek

Prep Time 30

Cook Time 30

Refrigeration time 30

Servings

Calories 529kcal

Author by Jenny | The Greek Foodie

Equipment

A large wide skillet with a lid
A medium frying pan

Ingredients

For the meatballs

2 tablespoons extra virgin olive oil
4 cloves garlic finelly minced
2 lb ground beef
1 cup white bread torn into very small pieces
1½ cup red sweet wine or dry red, dry white or ouzo
2 teaspoons ground cumin
sea salt
freshly ground pepper

For frying

1 tablespoon butter
¼ cup olive oil I like light olive oil for frying
½ cup flour

For the sauce

2 tablespoons extra virgin olive oil
28.5 oz plum tomatoes like Gustarosso San Marzano tomatoes, crushed
1 cinnamon stick or 1 teaspoon ground cinnamon
2 teaspoons ground cumin
2-3 whole all spice or ½ teaspoon ground all spice, optional
1/2 cup water

Instructions

Make the meatballs

Soak the bread in a cup and a half red wine. Squeeze the bread over a colander to remove as much liquid as possible.
1½ cup red sweet wine 1 cup white bread
Add the ground meat, minced garlic, bread, cumin, sea salt, and freshly ground pepper to a bowl. Mix well, cover the bowl with a plate or film, and refrigerate for 30 minutes.
2 lb ground beef 4 cloves garlic 1 cup white bread 2 teaspoons ground cumin sea salt freshly ground pepper
Take a tablespoon of the mixture and shape it into a long oval shape, like a football. This is the traditional shape of these meatballs.
Tip. Moisten your hands with wine or water to facilitate the shaping.
Roll each meatball in the flour, shake off the excess, and set them aside on a plate.
½ cup flour
Add the olive oil and butter to a frying pan over medium-high heat and let it heat for one minute. Add the meatballs to the pan a few at a time. Brown on both sides for about 2-3 minutes on each side. Remove the meatballs with a slotted spoon to a plate.
2 tablespoons extra virgin olive oil 1 tablespoon butter
Heat the extra virgin olive oil on medium heat in a large skillet. Add the tomatoes, cinnamon stick and allspice. Add the 1/2 cup of water and stir well. Simmer for 10 minutes.
¼ cup olive oil 1 cinnamon stick 2 tablespoons extra virgin olive oil 2 teaspoons ground cumin 1/2 cup water
Season the sauce with sea salt and pepper to taste and stir.
Add the meatballs, cover them, and simmer them on low heat for 10 minutes or until they are cooked.

Notes

Although the ideal tomatoes are ripe fresh ones, for a sauce my preference is to use authentic D.O.P. whole Gustarosso San Marzanno tomatoes, even in the summer season. They are ideal for sauces, these tomatoes are sweet and really tender. I press down with my spoon to soften them and they become sauce. Or crush them into small bits in a bowl with my hands. Of course you can use any tomatoes you like, whole, diced or grated fresh. Regular canned tomatoes and some fresh tomatoes might be too acidic so add one teaspoon of sugar in the tomato sauce to reduce the acidity and bring out their sweetness.
Using Mavrodaphne or Marsalla wine will result in a sweet notes in the meatballs. Using a dry red or white will add the floral notes from the wine and some of its acidity. Red or white are interchangeable, there is not much difference in the flavor.
Instead of wine, soak the bread in water and add a shot of ouzo in the meatball mixture. It will add a lovely anise layer of flavor as well.
In the unlikely event of having leftovers, store them in an airtight container and refrigerate them for up to 2 days. When it's time to reheat, place them in a large enough saucepan and reheat on low-medium heat for 15 to 20 minutes until the meatballs are fully heated.
Instead of water add same amount of the sweet red wine in the sauce. It will result in a delectable sweet and savory sauce.
You can add one-two minced cloves of garlic in the red sauce. Sauté the diced garlic with the cinnamon stick and whole all spice for a minute before adding the tomatoes.

Nutrition