Soutzoukakia Smyrneika (Smyrna-style Meatballs in Tomato Sauce)
Spiced beef meatballs shaped like fingers, fried and simmered in a rich tomato sauce scented with cumin, cinnamon, and Cretan raki.
Equipment
- 1 Blender (optional)
Ingredients
For the meatballs
- ground beef or a mix of beef and pork (not lean)
- 3 slices bread cut or processes (not breadcrumbs)
- 1 egg
- 2 garlic cloves
- 1 tbsp fresh parsley
- 2 tbsp fresh mint
- ½ tbsp chili flakes (optional)
- 4-6 tbsp olive oil extra virgin (for the herb paste)
- 2-4 tbsp Cretan raki (optional, for moisture)
- 1 tsp ground cumin
- Salt & freshly ground black pepper
- All-purpose flour for dusting
- Olive oil (or any other oil you prefer) for frying
For the sauce
- 1 onion finely chopped
- 2-3 tbsp Olive oil extra virgin
- 1 tbps tomato paste
- 1 can tomato passata
- 1 bay leaf
- 1 small cinnamon stick
- 1 tsp ground cumin
- 1 tsp sugar
- ¼ cup Cretan raki (or red wine)
- 200 ml vegetable or beef broth (or water + 1 stock cube)
- Salt & black pepper to taste
To serve
- Steamed white rice or mashed potatoes
Instructions
Prepare the soutzoukakia
- Blend the stale bread in a food processor until it breaks down into small crumbs (not too fine). Transfer the bread to a large mixing bowl.
- Prepare the herb mixture by blending the parsley, mint, garlic, chili flakes (if using), cumin, and olive oil into a thick paste.
- Pour the herb mixture over the crumbled bread and toss, letting the bread absorb all the flavor.
- Add the ground beef, an egg, the raki (if using), salt, and pepper to the bowl.
- Mix everything together by hand until well combined. Don't overwork the mixture—just enough to bring everything together.
- Shape the mixture into long, oval-shaped meatballs.
- Lightly dust each meatball with flour and set aside.
Fry them
- Heat olive oil in a frying pan over medium heat and fry the meatballs until golden brown on all sides.
- They don’t need to be fully cooked through, just nicely browned.To prepare the sauce, sauté the chopped onion in olive oil until soft and golden.Add the tomato paste, bay leaf, and cinnamon stick. Cook for a minute to bring out the aromas.Pour in the tomato passata, broth (or water with stock cube), cumin, sugar, raki, salt, and pepper. Let it simmer for about 10 minutes.Gently place the browned meatballs into the sauce. Cover and simmer over low heat for around 25 minutes, until the sauce thickens and the meatballs are tender.Serve hot with steamed white rice, letting it soak up the flavorful sauce.
- They don’t need to be fully cooked through, just nicely browned.
Make the sauce
- To prepare the sauce, sauté the chopped onion in olive oil until soft and golden.
- Add the tomato paste, bay leaf, and cinnamon stick. Cook for a minute to bring out the aromas.
- Pour in the tomato passata, the broth (or water with stock cube), some extra cumin, the sugar, and the raki. Season with salt and pepper.
- Let it simmer for about 10 minutes.
- Gently place the browned meatballs into the sauce. Cover and simmer over medium to low heat for around 25 minutes, until the sauce thickens and the meatballs are tender.
- Serve hot with steamed white rice, letting it soak up the sauce.
Notes
The dish is about 480 kcal per serving, made of 2-3 meatballs and rice.
Nutrition
Calories: 480kcal
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