Soutzoukakia Smyrneika (Σουτζουκάκια Σμυρνέικα)
Σουτζουκάκια Σμυρνέικα Soutzoukakia SmyrneikaSay it: soot-zoo-KAH-kee-ah smeer-NEH-ee-kah
Soutzoukakia Smyrneika are oblong, spiced meatballs simmered in a rich tomato sauce. Originating with Greek refugees from Smyrna (modern-day Izmir, Turkey), this comforting dish is a staple in Greek homes and tavernas. The meatballs are generously seasoned with cumin and garlic, giving them a distinctive aroma, while the sauce becomes silky and deeply flavorful after slow simmering. Traditionally served with rice or mashed potatoes, it is perfect for family meals and tastes even better the next day.
Soutzoukakia Smyrneika (Σουτζουκάκια Σμυρνέικα)
Σουτζουκάκια Σμυρνέικα, Soutzoukakia Smyrneika
Pronounced soot-zoo-KAH-kee-ah smeer-NEH-ee-kah
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the sauce
Method
In a large bowl combine ground beef, ground pork, grated onion, minced garlic, breadcrumbs, egg, cumin, oregano, cinnamon, salt, and pepper. Mix thoroughly with your hands until the mixture is uniform and slightly sticky.
Shape the mixture into 12–14 oval meatballs about 3 inches (7–8 cm) long. Place them on a tray and refrigerate for 15 minutes to firm up.
Heat 1/4 cup (60 ml) olive oil in a large skillet over medium-high heat. Fry the meatballs in batches until golden brown on all sides, about 6–8 minutes total. They do not need to be cooked through. Transfer to a plate and set aside.
In the same skillet, add another 1/4 cup (60 ml) olive oil and sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cumin and cook for 30 seconds until fragrant.
Pour in the red wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 3 minutes.
Stir in the tomato passata, water, sugar, salt, pepper, bay leaf, and cinnamon stick. Bring to a gentle boil, then reduce heat to low.
Carefully add the meatballs to the sauce. Cover and simmer for 30–35 minutes, turning the meatballs once halfway through, until the sauce has thickened and the meatballs are cooked through and tender.
Taste the sauce and adjust seasoning if needed. Remove the bay leaf and cinnamon stick before serving.
Regional variants
Some families add a pinch of chili flakes for gentle heat or finish the dish with chopped fresh parsley. In certain regions a small amount of grated potato is added to the meat mixture for extra tenderness.
Cook's notes
- The traditional Smyrna version uses a generous amount of cumin; do not be tempted to reduce it as it defines the dish.
- Frying the meatballs first gives better texture and flavor, but you can bake them at 400°F (200°C) for 15 minutes if you prefer less oil.
- The sauce should be rich and glossy; if it becomes too thick, add a splash of water during simmering.
Serve with
Steamed rice, mashed potatoes, or crusty bread to soak up the sauce. A simple Greek salad and red wine pair beautifully.
Make ahead and storage
Tastes even better the next day. Refrigerate in the sauce up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop with a splash of water.
