Name: Greek Meatballs - Soutzoukakia
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: Greek
Ingredients: 4 slices whole wheat bread, toasted; 1/2 cup whole milk (or water); 1 1/2 pounds lean ground beef (or mix of beef and pork); 1 medium yellow onion, chopped; 3 garlic cloves, minced; 2 large eggs; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 teaspoon dried oregano; 1/4 cup fresh parsley, chopped; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons extra virgin olive oil (for greasing); 2 tablespoons extra virgin olive oil (for sauce); 1 medium yellow onion, finely chopped (for sauce); 2 garlic cloves, minced (for sauce); 1/2 cup dry red wine; 2 cups canned tomato sauce; 1 bay leaf; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1 teaspoon sugar; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

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Soutzoukakia are traditional Greek baked meatballs shaped like little footballs and simmered in a spiced tomato sauce. Packed with warm aromatics like cumin and cinnamon, along with fresh herbs and tender beef, this dish is rich, comforting, and bursting with Mediterranean flavors.

Why You’ll Love This Recipe

Tender, juicy meatballs thanks to the trick of soaking bread in milk.
A fragrant tomato sauce infused with red wine, bay leaf, and spices.
Perfect for family dinners, served with rice, pasta, or crusty bread.
Make-ahead friendly and freezer-friendly for busy nights.
A traditional Greek dish with roots in Izmir, full of history and flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

Whole wheat bread slices, toasted
Whole milk (or water)
Lean ground beef (or a mix of beef and pork)
Yellow onion, chopped
Garlic cloves, minced
Eggs
Ground cumin
Ground cinnamon
Dried oregano
Fresh parsley, chopped
Kosher salt and black pepper
Extra virgin olive oil, for greasing

For the Red Sauce:

Extra virgin olive oil
Yellow onion, finely chopped
Garlic cloves, minced
Dry red wine
Canned tomato sauce
Bay leaf
Ground cumin
Ground cinnamon
Sugar
Kosher salt and black pepper

Directions

Toast the bread slices and soak them in milk until soft. Squeeze out excess liquid.
In a large bowl, combine ground beef, soaked bread, onion, garlic, eggs, spices, parsley, salt, and pepper. Mix gently until just combined. Cover and refrigerate while preparing the sauce.
For the sauce, heat olive oil in a pan and sauté onion until softened. Add garlic, then pour in red wine and reduce by half. Stir in tomato sauce, bay leaf, cumin, cinnamon, sugar, salt, and pepper. Simmer for 15 minutes.
Preheat oven to 400°F (200°C). Lightly oil a large baking dish.
Shape the meat mixture into oblong, football-shaped meatballs. Arrange in the dish and pour the sauce on top (remove the bay leaf first).
Bake for 40–45 minutes, checking midway to ensure sauce doesn’t dry out. Add a splash of water if needed.
Garnish with parsley and serve hot with rice, orzo, or crusty bread.

Servings and timing

This recipe makes about 16 meatballs, serving up to 8 people.
Prep time: 20 minutes
Cook time: 1 hour 40 minutes
Total time: 2 hours

Variations

Use a mix of beef and pork for extra richness.
Swap the red wine for white wine if that’s what you have on hand.
Make it dairy-free by soaking the bread in water or oat milk instead of dairy milk.
Add a touch of chili flakes for some heat.
Substitute lamb for beef for a different Mediterranean twist.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet with a drizzle of olive oil until warmed through.
To freeze, either freeze uncooked shaped meatballs on a tray, then store in a bag/container for up to 2 months, or freeze the cooked dish once cooled. Thaw overnight in the fridge before reheating.

FAQs

Can I make soutzoukakia with lamb instead of beef?

Yes, ground lamb works beautifully and adds a deeper, richer flavor.

Do I need to use wine in the sauce?

No, you can skip it or substitute with beef broth for a non-alcoholic version.

Can I use breadcrumbs instead of soaked bread?

Traditional soaked bread gives the best texture, but breadcrumbs can be used in a pinch.

Is this recipe gluten-free?

Use gluten-free bread for soaking, and the dish will be fully gluten-free.

Can I prepare the meatballs in advance?

Yes, you can make the mixture a day ahead, keep it in the fridge, and shape/bake when ready.

What can I serve with soutzoukakia?

They’re delicious with rice, orzo, mashed potatoes, or even spaghetti. A fresh Greek salad on the side is a perfect match.

How do I prevent my meatballs from being tough?

Mix the ingredients gently and avoid overworking the meat mixture.

Can I cook soutzoukakia on the stovetop instead of baking?

Yes, you can simmer them gently in the sauce, but baking gives a deeper flavor.

Can I freeze the sauce separately?

Absolutely. Make the sauce ahead, freeze it, and thaw when you’re ready to cook the meatballs.

What’s the best way to reheat frozen cooked soutzoukakia?

Thaw in the fridge overnight and reheat gently on the stove with a splash of water or broth to loosen the sauce.

Conclusion

Soutzoukakia is the ultimate Greek comfort food—juicy, spiced meatballs baked in a rich tomato sauce. With simple ingredients, warm Mediterranean flavors, and make-ahead convenience, this dish is perfect for family meals or dinner parties. Serve it with rice, orzo, or a crisp salad, and you’ll have a satisfying, traditional meal everyone will love.