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Soutzoukakia Smyrneika
Soutzoukákia Smyrnéika: cumin-scented beef meatballs simmered in tomato sauce, Smyrna style
Refugee families from Smyrna brought these long, cumin-heavy meatballs to Thessaloniki and Kalamaria in the 1920s, and they're still a weekday favourite in northern Greek homes. The mince is mixed with soaked bread, garlic and plenty of cumin, shaped into fat little logs, browned and then simmered in a cinnamon-tinged tomato sauce until tender. Serve over rice pilaf or with chips and a spoon of yoghurt. Many cooks add a splash of red wine to the sauce; this version uses red wine vinegar instead, so it's alcohol-free. Common mistake: squeezing the bread dry — it should stay damp, which keeps the meatballs juicy. Chef's tip: chill the shaped soutzoukakia for 20 minutes so they hold their shape in the pan.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the meatballs
For the sauce
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Method
0/7 doneStep 1: Soak 2 ⅞ oz stale white bread in ¼ cup milk or water for 5 minutes, then crumble it with your fingers, leaving it damp.
5 minStep 2: Knead 1 ⅓ lb beef mince with the bread, 3 cloves garlic, 1 egg, 2 tsp ground cumin, ½ oz fresh flat-leaf parsley, 1 tsp salt and ½ tsp black pepper for 3 minutes, until sticky and well mixed.
3 minStep 3: With wet hands shape into 16 oval logs about 7 cm long. Chill on a tray for 20 minutes, then roll lightly in 3 tbsp plain flour.
20 minStep 4: Heat 4 tbsp olive oil in a wide pan over a medium-high heat and brown the meatballs in batches, turning, until coloured on all sides. They will finish cooking in the sauce. Lift out onto a plate.
8 minStep 5: In the same pan soften 1 onion over a medium heat until golden, then add 1 ¾ lb chopped tomatoes, 1 tbsp red wine vinegar, 1 cinnamon stick, 1 bay leaf and 1 tsp sugar. Simmer for 10 minutes.
15 minStep 6: Return the meatballs to the sauce, cover partly and simmer gently for 20 minutes, until the sauce is thick and glossy and the meatballs reach 160°F in the centre, with no pink left.
20 minStep 7: Remove the cinnamon and bay. Serve with rice or chips; they're even better reheated the next day.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 33 g
- Carbs
- 25 g
- Fat
- 27 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does soutzoukakia Smyrneika take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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