Easy Greek Meatballs Soutzoukakia

Hey there foodie friends!
If you’ve never made Soutzoukakia before — let me tempt you. These Greek meatballs are tender, juicy, and full of warm spices like cumin, garlic, and oregano, all simmered in the most comforting tomato and cinnamon sauce. This is the kind of food that fills your kitchen with incredible aromas and makes everyone ask, ‘What’s for dinner?’ It’s hearty, high-protein, and gluten-free — the ultimate Greek comfort food, especially in the cooler months. I’m sharing the version my mum and I make together, with all our best tips so you can recreate this traditional dish at home. Let’s cook Soutzoukakia — you’re going to love it.

Don’t forget to serve it with my Easy Stovetop Rice
https://www.createcookshare.com/single-post/stovetop-white-rice

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If you love this recipe, try my Greek Beef Patties called BIFTEKIA

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Greek Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce)

Makes 18-20 (approx. 7cm x 3cm)
Prep: 20 minutes
Cook: 40-45 minutes
Note: Halve the mixture to serve a family of 4

INGREDIENTS
For the Soutzoukakia
1 kg beef mince
1 large onion, grated or finely processed
7 large garlic cloves, minced or finely processed
5 slices gluten-free bread, pulsed in a food processor into crumbs
2 teaspoons dried Greek oregano
1 teaspoon cumin
1 ½ teaspoons sea salt
½ teaspoon pepper
1 cup gluten-free plain flour (for coating)
Olive oil (for frying)

For the Sauce
2 x 400 g canned crushed tomatoes
2 heaped tablespoons tomato paste
2 teaspoons dried Greek oregano
2 teaspoons sea salt
½ teaspoon pepper
1 teaspoon cinnamon
3 L boiling water (extra may be needed)

For Thickening (Optional)
1 teaspoon cornflour
2 tablespoons ice-cold water

INSTRUCTIONS
1. Prepare the Soutzoukakia:
Pulse the gluten-free bread into fine crumbs using a food processor.
Grate the onion and mince the garlic by hand or process them in the food processor.
In a large bowl, combine the beef mince, breadcrumbs, onion, garlic, oregano, cumin, salt, and pepper. Mix until well combined.

2. Shape and Coat:
Shape portions of the mixture into logs, about 7cm long and 3cm wide.
Roll each meatball log in the gluten-free flour, shaking off excess and place them on a tray lined with baking paper.

3. Fry the Soutzoukakia:
Heat olive oil in a deep, wide pan over medium-high heat. Lightly fry the meatballs, turning them to cook on three sides for about 2 minutes per side, or until lightly golden then set them aside.

4. Make the Sauce and Simmer:
Remove most of the oil from the pan by scooping out with a spoon, leaving about a tablespoon in the pan.
Return the meatballs to the pan.
Add the crushed tomatoes, tomato paste, oregano, salt, pepper, cinnamon, and boiling water. Stir well.
Bring to a boil, then cover and simmer over low heat for 15 minutes.

5. Thicken the Sauce (Optional):
Remove or slightly tilt the lid to allow steam to escape. Increase the heat to high and boil for another 10 minutes to reduce the sauce (if there is not enough sauce then you can reduce the boiling time or add another ½ cup of boiling water).
(Optional) Mix cornflour with ice-cold water to make a slurry. Stir it into the sauce and boil for another 2 minutes until thickened.

6. To Serve:
Enjoy traditionally with STOVE TOP RICE, or with mashed potatoes, or gluten-free bread to soak up the sauce!