Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Soutzoukakia (Greek Meatballs in a Tomato Sauce) Recipe
    Lost? Site Map

    Soutzoukakia (Greek Meatballs in a Tomato Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    evelyn/athens's Note:

    Lovely, delicately seasoned meatballs in a tomato sauce done in the style of the Greeks from Smyrna. This is a warming, hearty dish, great year round, but especially in winter.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 2 slices thick dense bread (crusts removed)
    • 1/2 cup dry red wine
    • 1 lb ground lean meat (beef or veal)
    • 1/2 cup finely chopped onion
    • 2 garlic cloves, crushed
    • 1 egg
    • 2 tablespoons chopped parsley
    • 2 tablespoons grated kefalograviera cheese (parmesan makes an excellent substitute) or 2 tablespoons mizithra cheese (parmesan makes an excellent substitute)
    • 1/2 teaspoon oregano
    • 1/2 teaspoon ground cumin
    • salt and pepper
    • flour (for dredging)
    • 2 tablespoons olive oil



    1. 1
      Soak the bread in the wine for about 5 minutes, or until thoroughly softened.
    2. 2
      Then, squeeze out and reserve the excess wine.
    3. 3
      In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste.
    4. 4
      Mix the ingredients until thoroughly blended.
    5. 5
      Cover and chill for 1 to 2 hours.
    6. 6
      Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball).
    7. 7
      Dredge them in flour.
    8. 8
      Heat olive oil in a large frying pan.
    9. 9
      Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good).
    10. 10
      Remove from the pan using a slotted spoon and set aside.
    11. 11
      Strain the oil you fried the meatballs in through a fine sieve into a cooking pan.
    12. 12
      Add all the sauce ingredients, and the reserved wine.
    13. 13
      Bring to a boil and simmer until the sauce is thick.
    14. 14
      Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.
    15. 15
      Serve hot with rice, french fries, or mashed potatoes.

    Ratings & Reviews:

    • on February 15, 2004


      I really liked the flavor the wine gave to the meat. It was delicious even though I forgot the cheese. For the sauce however, I used a few cans of diced tomatoes and a can of tomato sauce. I also added a little more cinnamon and simmered it uncovered for a longer time in order for the sauce to thicken. I served it over noodles with additional parmesano regianno cheese. YUM!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2014


      Very tasty! Family loved it. Will definitely make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2011


      I made my meatballs using ground beef,parmesan and crushed tomatoes for the sause. Meatballs are very delicate and difficult to turn when frying ,they are easily fall apart. I made these meatballs in hope they would taste like the ones we had in Athens 2 weeks ago but they didn't. They were not bad but just did not taste autentically Greek.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Soutzoukakia (Greek Meatballs in a Tomato Sauce)

    Serving Size: 1 (355 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 306.0
    Calories from Fat 85
    Total Fat 9.4 g
    Saturated Fat 1.6 g
    Cholesterol 46.5 mg
    Sodium 290.0 mg
    Total Carbohydrate 41.9 g
    Dietary Fiber 4.6 g
    Sugars 9.1 g
    Protein 9.9 g

    The following items or measurements are not included:

    lean meat

    kefalograviera cheese

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes