Few dishes capture the soul of Greek comfort food like Soutzoukakia Smyrneika—juicy, aromatic meatballs swimming in a rich tomato sauce, infused with spices and that one secret splash of ouzo that elevates everything.
These meatballs aren’t just food—they’re a story, a tradition brought from Asia Minor to Greek kitchens, served with spaghetti, rice, or mashed potatoes, and guaranteed to satisfy every craving for hearty, flavorful fare.
What Are Soutzoukakia?
Soutzoukakia (soo-tzoo-KAH-kya) are spiced oblong meatballs, originally from Smyrna (modern-day Izmir), and now a beloved staple of Greek home cooking. The meat is seasoned generously with cumin, garlic, fresh mint, and—here’s the twist—ouzo, which adds a subtle, anise-scented depth that sets these apart from any ordinary meatball.
They’re lightly fried, then simmered in a velvety tomato and ouzo sauce until melt-in-your-mouth tender.
Why You’ll Fall in Love with These Soutzoukakia
- Authentic Greek comfort food
- Enriched with ouzo for depth of flavor
- Smothered in a bold, spiced tomato sauce
- Perfectly paired with spaghetti or rice
- Easy to prep, ideal for Sunday dinners or meal prep
Ingredients for Greek Soutzoukakia
For the Meatballs:
- 500g minced beef (ideally 80/20 lean-to-fat ratio)
- 200g stale bread or toast (crusts removed)
- 100ml whole milk (for soaking bread)
- 2 eggs
- 1 onion, finely grated
- 2 garlic cloves, minced
- 2 tsp ground cumin (the signature spice!)
- 20ml ouzo (don’t skip it—this is the magic)
- 2 tbsp fresh mint, finely chopped
- 60g extra virgin olive oil
- Salt & freshly ground pepper, to taste
- 200g all-purpose flour (for breading)
- Corn oil (or sunflower oil), for frying
For the Tomato Sauce:
- 1 onion, finely chopped
- 1 garlic clove, minced
- 2 tbsp tomato paste
- 400g canned chopped tomatoes
- 300ml water
- 1 chicken stock cube (or vegetable for vegetarian version)
- 1 tsp sugar
- 2 bay leaves
- 1 shot (30ml) ouzo
- Olive oil for sautéing
For Serving:
- 1½ packets spaghetti (or rice, mashed potatoes, or crusty bread)
- Fresh mint or parsley for garnish
How to Make Authentic Soutzoukakia Step-by-Step
Step 1: Soften the Bread
Soak the stale bread in milk for 10 minutes until soft. Squeeze gently to remove excess liquid.
Step 2: Make the Meatball Mixture
In a large mixing bowl, combine:
- Ground beef
- Grated onion
- Minced garlic
- Eggs
- Cumin
- Chopped mint
- Olive oil
- Ouzo
- Salt & pepper
- Soaked bread
Mix thoroughly until the ingredients are well combined. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
Step 3: Prepare the Sauce
While the meat rests, start the sauce.
In a saucepan, sauté chopped onion and garlic in olive oil over medium heat until soft and translucent.
Add:
- Tomato paste
- Sugar
Stir to caramelize the tomato paste slightly, then deglaze with ouzo. Let the alcohol cook off (1–2 minutes).
Add:
- Canned tomatoes
- Water
- Bay leaves
- Chicken cube
Simmer the sauce for 20–25 minutes, stirring occasionally, until thick and aromatic.
Step 4: Shape and Fry the Soutzoukakia
Shape the meat mixture into oval-shaped meatballs, about the size of a small sausage.
Roll each one lightly in flour.
Heat corn oil in a frying pan and fry the soutzoukakia until golden brown on all sides. Don’t overcrowd the pan.
Step 5: Simmer in Sauce
Once browned, transfer the fried meatballs to the simmering sauce. Cook for an additional 15–20 minutes, gently turning them so they absorb the flavors and stay moist.
How to Serve Soutzoukakia
Traditionally, soutzoukakia are served with:
- Spaghetti topped with a spoonful of sauce and a few juicy meatballs
- Basmati or pilaf-style rice
- Mashed potatoes or crusty bread to soak up the sauce
Top with fresh mint or parsley for a vibrant, aromatic finish.
Pro Tip: Grate a bit of kefalotyri or parmesan over your pasta for an extra savory touch.
Storage & Reheating Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a saucepan over low heat with a splash of water to loosen the sauce
- These freeze beautifully—cool completely, then freeze in sauce for up to 2 months
The Poetry of Soutzoukakia
These Smyrna-style soutzoukakia are not just another meatball recipe—they’re a culinary tradition that has traveled through time, seasoned with nostalgia, spice, and a touch of Greek soul.
The secret ingredient that elevates the dish? Ouzo. With its subtle anise flavor, it transforms the sauce into something unforgettable, adding just enough intrigue to keep guests coming back for seconds.
Whether you’re new to Greek cooking or a longtime fan, this soutzoukakia recipe is a must-try. It’s bold. It’s hearty. It’s a little poetic. And it’s 100% delicious.
