Greek Baked Soutzoukakia Meatballs in Tomato Sauce

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Soutzoukakia are tender Greek meatballs traditionally rolled into elongated cigar shapes and baked in a fragrant tomato sauce laced with garlic, cumin, and olive oil. The meat soaks up the spices as it bakes, giving every bite a deep, savory character that pairs beautifully with rice, orzo, or hunks of crusty bread. This oven-only version skips the pan-frying step without sacrificing any of the rich, saucy flavor.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 10 gSugar
• 36 gProtein
• 780 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the meatballs

• 1.5 lb (680 g) ground beef (80/20)
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1 small yellow onion, finely grated
• 3 garlic cloves, minced
• 1 large egg, lightly beaten
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

For the tomato sauce

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 tsp granulated sugar
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish

Directions

1. Preheat the oven to 375°F (190°C). In a large bowl, combine the ground beef, breadcrumbs, milk, grated onion, minced garlic, egg, cumin, oregano, salt, pepper, and parsley. Mix gently with your hands just until evenly combined; do not overwork the meat or the meatballs will turn tough.
2. Divide the mixture into 16 equal portions and roll each portion between damp palms into an elongated oval about 3 inches long, slightly tapered at the ends (the classic soutzoukakia shape). Arrange the shaped meatballs on a parchment-lined baking sheet.
3. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened and translucent, then stir in the minced garlic and cook for 30 seconds until fragrant.
4. Stir in the tomato paste and toast it for 1 minute, then pour in the crushed tomatoes. Add the sugar, cumin, oregano, salt, and pepper. Simmer the sauce for 5 to 7 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
5. Nestle the raw meatballs into the simmering sauce in a single layer, spooning a little sauce over the tops. Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, until the meatballs are cooked through and the sauce is bubbly and slightly reduced.
6. Remove from the oven and let the soutzoukakia rest for 5 minutes so the sauce clings to the meat. Sprinkle with the fresh parsley and serve hot with rice, orzo, boiled potatoes, or thick slices of crusty bread to mop up the sauce.

Cook’s Notes

• Dampen your hands with cold water before shaping the meatballs; this prevents the mixture from sticking and gives you a smoother surface.
• For an even deeper flavor, cover and refrigerate the shaped meatballs for 20 to 30 minutes before baking so the cumin and garlic can penetrate the meat.
• Traditional soutzoukakia use beef only, but a 50/50 blend of beef and ground pork adds extra richness and moisture.
• If the sauce reduces too much in the oven, stir in 1/4 cup of water or beef broth when you take it out to loosen it to the right consistency.
• Leftovers keep well for up to 3 days in the refrigerator and taste even better the next day as the spices continue to develop.

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