Soutzoukakia - Greek Smyrna Meatballs in Sauce

Recipe by diner524

I found a couple of recipes for this Greek dish and liked several things about both recipes, so I used the one with less ingredients and added some ingredients from the other recipe to increase the flavor.

Top Review by Jostlori

I really liked the bread-soaking technique, which is somewhat similar to how DH makes meatballs, except he squeezes out the liquid. We live in a Greek area and have had these meatballs quite a few times at restaurants and at relative's homes. The recipe was good, but we all noticed too much of a flavor from the white wine - way too strong in the meatballs themselves. Perhaps if the bread had been squeezed out it might have made a difference. We will definitely be making these again, but reducing the wine and using red instead of white. Made for Culinary Quest 2016.

Ingredients Nutrition


  1. Pour wine over bread and soak for 10 minutes then mash with a fork. Add garlic, onion, 1 teaspoon of the salt, 1/4 teaspoon pepper, all the cumin, oregano and egg. Add the meat and mix until well combined.
  2. Shape into 18-20 oblong meatballs (the size doesn’t matter really, it’s just a tradition.) Heat olive oil in the pan over medium high heat. Fry the meatballs on all sides until brown. Remove them meatballs to a plate.
  3. Add onions to the pan and cook until softened then add the garlic, tomatoes, wine, butter, remaining salt and pepper, and sugar to the pan. Stir to incorporate leftover oil. Simmer for about 15 minutes. Add the sausages/meatballs and cook over low heat for another 15 minutes. Serve hot alongside rice, potatoes or pasta.

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