Entree: Greece – Macedonia / Northern Greece – σουτζουκάκια ➤ soutzoukákia (Spiced oblong Greek meatballs braised in a garlic‑tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 lb (454 g) ground beef, preferably 80/20
- 2 slices stale bread, soaked in 1/3 cup (80 ml) milk and squeezed dry
- 1 small onion, finely grated (approx. 3 oz / 85 g)
- 2 garlic cloves, minced (approx. 6 g)
- 1 large egg (approx. 50 g)
- 1 1/2 tsp (3 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 3 tbsp (45 ml) olive oil for frying
- 2 cups (480 ml) crushed tomatoes or passata
- 1/4 cup (60 ml) dry red wine (optional)
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1 tsp (4 g) sugar
- 1 small bay leaf
- 1/4 tsp (0.5 g) ground cinnamon or a small stick for gentle warmth (optional)
- Salt and pepper to taste for the sauce
- Chopped parsley for garnish

Instructions

1. In a large bowl, combine soaked and squeezed bread, grated onion, minced garlic, egg, ground cumin, smoked paprika, salt, pepper, and chopped parsley. Add the ground beef and mix gently until just combined; avoid overworking. Shape the mixture into elongated oval meatballs about 2–3 inches long (makes ~12–14).
2. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Brown the meatballs on all sides in batches, adding remaining 1 tbsp (15 ml) oil as needed; transfer browned meatballs to a plate.
3. In the same skillet, add crushed tomatoes, red wine (if using), red wine vinegar, sugar, bay leaf, and cinnamon (if using). Stir, scraping up browned bits and bring the sauce to a gentle simmer. Season with salt and pepper to taste.
4. Return the meatballs to the sauce, spooning sauce over them to submerge partly. Reduce heat to low, cover, and simmer gently for 25–30 minutes until meatballs are cooked through and sauce has thickened. Stir occasionally and baste meatballs with sauce.
5. Remove bay leaf, adjust seasoning, garnish with chopped parsley, and serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.