Soutzoukakia Recipe: Greek Meatballs in Tomato Sauce

Name: Soutzoukakia Recipe: Greek Meatballs in Tomato Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 pound ground beef (or 50% beef and 50% pork); 2 garlic cloves (increase this if you love garlic); 130 grams breadcrumbs; 1 1/2 teaspoon ground cumin (see note#1); 1/2 teaspoon black pepper (freshly ground); 1/4 teaspoon cinnamon (optional); 1 teaspoon fine salt; 1/2 cup white wine (see note#2); 3 Tablespoons extra virgin olive oil; 1 medium egg; 2 cups pureed tomatoes (see note#3); 1/4 teaspoon ground allspice; 1/8 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1 teaspoon sugar; 1/4 teaspoon salt; 1 garlic clove (smashed, see note#4); 3 tablespoons white wine

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If you’ve never tried Soutzoukakia Smyrneika (pronounced soot-zoo-KAH-kee-ah smeer-NAY-kah), you’re in for a treat! These Greek meatballs in tomato sauce are juicy, aromatic, and packed with Mediterranean flavors. Instead of frying and simmering on the stove, both the spiced meatballs and the tomato sauce bake together in the oven, making this recipe effortlessly easy while still filling your home with warmth and comfort.

A plate with Greek meatballs in tomato sauce and rice.

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What are Soutzoukakia?
📋 Soutzoukakia Ingredients
🔪 How to Make Soutzoukakia
🎥Recipe Video
📖 Recipe

What are Soutzoukakia?

Soutzoukakia are Greek meatballs with a twist. Unlike regular meatballs, they’re elongated, infused with garlic, cumin, and wine, then bathed in a velvety Greek sauce for meatballs. Originating from Smyrna (modern-day Izmir, Turkey), they’re also known as Smyrna meatballs or Izmir kofte—a dish that blends Greek and Ottoman influences into one irresistible meal.

Traditionally, these meatballs are first fried and then simmered in tomato sauce. But baking them saves so much time and effort that I've been making them this way for years.

In Greece, we almost always serve them with fluffy long grain rice, which is why we call them soutzoukakia me ryzi. However, spaghetti or mashed potatoes are also great options. Pair them with a spoonful of Greek yogurt or some tzatziki sauce (classic + 2 variations).

For more classic Greek recipes with ground meat, don't miss Greek Pastitsio (baked pasta with ground beef & béchamel sauce) and one of my favorite ways to make patties—Bifteki (Greek baked beef patties with potatoes).

😍 Why You’ll Love This Recipe

Authentic yet easy – Get the rich, traditional flavor without complicated steps. In this one pan recipe there's no need to fry the meatballs, neither cook the tomato sauce. You just bake everything in the oven.
Perfectly spiced – The cumin, the garlic and the wine give them their signature taste.
Tomato sauce – A fresh, Mediterranean sauce that makes these meatballs unforgettable.
Baked, not fried – These baked Greek meatballs are just as juicy but with less oil!

📋 Soutzoukakia Ingredients

For the Meatballs you'll need:

Lean ground beef or a mix of beef and ground pork (I use a mix)
Breadcrumbs. I often use whole wheat bread to make breadcrumbs in the food processor to make this recipe healthier.
Garlic cloves
Ground cumin
Ground cinnamon (optional, but adds warmth)
Egg
White wine (the alcohol is evaporated during baking but if you feel uncomfortable giving it to kids you can use beef broth).
Extra virgin olive oil
Salt
Black pepper

For the Greek sauce for meatballs you'll need:

Pureed tomatoes (I suggest using pureed canned pomodoro tomatoes in concentrated tomato juice. If you use fresh tomatoes make sure their extra ripe and add 1 tablespoon of tomato paste).
Garlic clove
Ground cumin
Ground allspice (optional)
Ground cinnamon (optional)
Sugar (balances acidity)
White wine
Salt

🔪 How to Make Soutzoukakia

Here is a brief step-by-step guide to make the best Greek meatballs in tomato sauce. For the detailed instructions with photos, see the recipe card ⬇️ at the end of this post.

1. Prepare the meat mixture: In a bowl, mix the ground meat, garlic, breadcrumbs, spices, salt, wine, olive oil and egg. Mix well with your hands until everything is combined. Let it rest in the fridge for 30 minutes (optional).

2. Shape the meatballs: Pinch off a piece of the meat mixture, about the size of a walnut (approximately 2 ½ tablespoons). Gently roll it between your hands to form a ball, then shape it into an oval meatball.

✏️ Grease your hands with olive oil or wet them with wine when shaping the meatballs.

3. Bake: Arrange on a greased, deep baking dish or casserole and bake in the oven for 20 minutes.

4. Make the Greek tomato sauce: Add all the ingredients for the tomato sauce to a bowl and stir to combine.

5. Add the sauce: Pour the tomato sauce over the soutzoukakia and continue baking for another 25 minutes.

Serve hot with fluffy rice, crusty bread, or creamy mashed potatoes.

Soutzoukakia with rice served on a plate.

👨‍🍳 Expert Tips

✤ Wine is key – It deepens the flavor of this dish.

✤ Breadcrumbs make the soutzoukakia extra fluffy.

✤ Let them rest after baking– A few minutes in the sauce makes them extra juicy, plus the sauce thickens as it cools down.

✤ To preserve the fresh taste of the tomato in the sauce, add it during the second half of baking.

💭 FAQ

What kind of meat is soutzoukakia?

Soutzoukakia (external link) are traditionally made with ground beef or a mix of ground beef and pork. The combination of meats adds extra juiciness and flavor. Some variations also use ground lamb. The key to their unique taste, however, comes from the spices—mainly cumin, garlic, and sometimes a touch of cinnamon or allspice.

What is the difference between soutzoukakia and Keftedakia?

The main difference between soutzoukakia and keftedakia lies in their shape, seasoning, and cooking method.
Shape:
Soutzoukakia are oval-shaped and slightly elongated.
Keftedakia are round and bite-sized, similar to traditional meatballs.
Seasoning:
Soutzoukakia are heavily spiced with cumin, garlic, and sometimes cinnamon or allspice, giving them a warm, aromatic flavor.
Keftedakia have a milder spice profile, typically using oregano, mint, and sometimes onion for a fresher taste.
Cooking Method:
Soutzoukakia are usually baked or fried first, then simmered in a rich tomato sauce.
Keftedakia are typically fried until golden and served without sauce, though some variations include a light tomato-based sauce.

Which spices to use in Soutzoukakia Smyrneika?

For Soutzoukakia Smyrneika, the key spices that give them their signature warm, aromatic flavor are:
Cumin – The defining spice, adding deep warmth and a slightly earthy taste.
Garlic – Essential for a bold, savory flavor.
Cinnamon (optional) – A hint of sweetness that balances the richness.
Allspice (optional) – Adds depth and a touch of peppery warmth.
Black Pepper – For mild heat and balance.
Salt – Enhances all the other flavors.
Some variations may include paprika for extra depth or a small amount of nutmeg for complexity. But cumin and garlic are non-negotiable—they define the authentic taste of soutzoukakia!
The tomato sauce can be spiced with the same spices but, cloves and bay leaves can also be added depending on your liking.