When it comes to Greek cuisine, there’s a wealth of dishes that captivate food enthusiasts around the world. Among these culinary treasures is the delightful Soutzoukakia, a traditional Greek dish that embodies the country’s rich gastronomic heritage. Join us on a journey to uncover the history and flavors of Soutzoukakia—a true gem of Greek culinary tradition.

Soutzoukakia, also known as Smyrna meatballs, traces its origins to the city of Smyrna (now Izmir) in present-day Turkey. The dish was brought to Greece by the Greeks. They were forced to leave Smyrna during the Greco-Turkish War in the early 20th century. These flavorful meatballs have since become an integral part of Greek cuisine, beloved by locals and visitors alike.

At first glance, Soutzoukakia may resemble traditional meatballs. However, it’s the unique combination of spices and herbs that sets them apart. They are made from a mixture of ground beef (or a combination of beef and lamb), onions, garlic, breadcrumbs, eggs, and a variety of fragrant spices. These include cumin and cinnamon. Soutzoukakia deliver a burst of flavors with every bite. It similar to a kofta kebab in the Middle East.

To prepare these tantalizing meatballs, all the ingredients are combined in a bowl and shaped into oblong sausages. This distinctive shape is a testament to the dish’s Smyrnean roots and contributes to its visual appeal. Once formed, the Soutzoukakia are gently browned in a skillet that seals in its juices.

But what truly elevates Soutzoukakia to another level is the flavorful tomato sauce in which they simmer. The sauce is a harmonious blend of tomatoes, garlic, and onions. It includes a medley of aromatic spices, such as cinnamon, clove, and allspice. As the meatballs gently cook in the simmering sauce, they absorb all the flavors. This results in a dish that’s both tender and deeply infused with the essence of its birthplace in Türkiye.

Soutzoukakia are often served with a side of fluffy rice. They can also be simply accompanied by crusty bread to mop up the tantalizing sauce. These meatballs also make a delightful addition to mezze platters. They share the spotlight with an array of Greek appetizers and dips.

Beyond its wonderful flavor, Soutzoukakia also carry a rich cultural significance. Each bite is a connection to the past. It is a taste that transports you to the bustling streets of Smyrna and the warm embrace of Greek hospitality.

One of the most enjoyable parts of writing this post was practicing this recipe until I found perfection. You will see this recipe with many variations. These include seasoning the meat, adding bread to the meatballs, spicing up the sauce, or spicing up the meat in one way and the sauce another. I found that adding cumin to the meatballs is a perfect union. Having the sauce be more cinnamon based makes it even better. The sauce I made is quite close to how I season Kima sauce eaten on pasta in Greece.

Here Goes:

SOUTZOUKAKIA

FOR THE MEATBALLS:

• 1 1/2 lb ground beef
• 2 slices white bread, toasted and crusts cut off
• 1 egg
• 2 cloves garlic, chopped
• 3-4 oz red wine
• 3/4 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp pepper
• salt pinch
• flour to coat meatballs

FOR THE SAUCE:

• 1 24 oz jar of tomato passata (or tomato puree)
• 1 tbsp tomato paste
• 5 oz wine, white or red
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cinnamon (or 1 cinnamon stick)
• 4 cloves
• 3 allspice berries
• 1 tbsp butter
• salt
• pepper
• sugar, if needed

I start with the sauce to let the flavors meld while making the meatballs.

In a large skillet, melt the butter and saute the onion until it just starts to brown on the edges. Add the garlic and cook for about 10 seconds. Then add the cinnamon, cloves, and allspice berries and cook for about 20 more seconds to bloom the spice flavor. Add the tomato paste and cook for about a minute and changes color. We always should toast the tomato paste for a few seconds to let the flavors bloom, much like the spices. Then add the tomato passata and wine. Also, add salt, pepper, and a pinch of sugar. These ingredients help cut any bitterness if you use crushed tomatoes or tomato sauce. Bring to a low simmer while you begin making the meatballs.

For the meatballs, soak the bread in the wine. Squeeze out the excess so you don’t make the meat too runny. Add to the meat in a large bowl. Then add the beaten egg, garlic, cumin, cinnamon, salt, and pepper.

Take a spoon and scoop out some of the meat mixture. Roll it into an elongated meatball shape that’s about 2 inches long.

Melt some butter or put some olive oil in a fry pan on medium high heat. Roll the meatballs in the flour. Lightly brown them up just for a minute or so on all sides. Continue until you get some browning.

Add the oblong meatballs VERY CAREFULLY into the sauce. Try to put them in one layer in the pan. If you cooked them in butter, add the butter from the skillet you cooked the meatballs in. That stuff is all flavor

Cover and simmer over a low fire for about 30 minutes. This allows the meatballs to soak up some of that amazing sauce. Check and shake gently so the meat does not stick to the pan

For a meze, serve a couple meatballs and sauce on a plate with some bread to soak up heaven. They will be so flavorful and tender. For a main, serve it with a rice pilaf or some buttered noodles even. Either way, they are amazing.

So, why not embark on your own culinary adventure and try your hand at making Soutzoukakia? With their aromatic spices and succulent texture, these are sure to win the hearts of your family and friends.

OPA!