Soutzoukakia, also known as Greek baked meatballs in tomato sauce, is a classic dish packed with flavor. Juicy, well-seasoned meatballs simmer in a rich tomato sauce, making this recipe both comforting and satisfying. Follow along for all my tips and tricks to make the juiciest meatballs every time.

 

By now it’s very clear that Greek cuisine is one of my all time favorites. From simple recipes such as, chicken souvlaki and tzatziki to dishes such as moussaka, spanakopita, and pastitsio, I love the feast of flavors every dish brings. And today’s recipe is no exception. Just like keftedes and Greek chicken meatballs, these baked meatballs so juicy and delicious! You can make Soutzoukakia a day in advance and reheat when ready to eat.

The Secret To Juicy Meatballs

The secret to juicy, tender meatballs is adding extra moisture. Since ground beef dries out as it cooks, soaking bread in water or milk keeps the meatballs soft and flavorful. When making recipes like kofta kebab you can even soak the bread in the liquid released from grated onion for extra flavor.

you can soak the bread in the liquid released from grated onion to add even more flavor. You can also mix breadcrumbs with a bit of water to form a soft paste, similar to what I do in my Italian meatball recipe. This simple trick guarantees tender meatballs whether you bake them, fry them, or cook them in sauce.

Ingredients

Ground beef – I have used 85% and 90% lean ground beef for this recipe with almost identical results. You can also use a combination of ground beef and lamb if preferred. If using frozen ground beef, make sure to thaw it in the fridge overnight before making the meatballs.

Bread – Whole wheat bread works best for this recipe but you can also use white bread.

Egg – We use one egg as a binding agent for this recipe. It’s best to have the egg at room temperature so it mixes better with the rest of the ingredients.

Tomatoes – To make the tomato sauce, I usually use fresh tomatoes if they’re in season (summer) and other times of the year I use canned tomatoes. Use the highest quality of canned tomatoes and tomato paste since they can make or break the sauce.

How To Make Soutzoukakia

Prepare the meatballs: Soak the bread in water for a few minutes. Mix the bread with ground beef, chopped onion, egg, garlic and the spices. Using wet hands, form the meatballs into cylinder like shapes and place them on a plate.

Sear the meatballs: Heat some oil in a pan over medium heat, roll the meatballs in the flour and shake them to get rid of the excess flour. Sear the meatballs in oil for about 5 minutes until they’re golden on all sides.

Make the tomato sauce: To make the tomato sauce, heat some olive oil in a pan. Once the oil is shimmery, add all the ingredients and cook it on medium low for 20 to 30 minutes for the flavors to combine and the sauce to thicken.

Finish cooking the meatballs in the tomato sauce: Now that your meatballs and tomato sauce are ready, it’s up to you whether you’d like to cook it on the stove top or bake it in the oven. I’ve had success using either of these methods.

• Stove top: Place the seared meatballs in the sauce and simmer on medium low for about 25 to 30 minutes until the meatballs are fully cooked.
• Bake in the oven: Preheat the oven to 400 degrees F and bake for about 30 minutes, check to make sure the sauce hasn’t thickened too much.

Best Served With

You can serve these Greek baked meatballs with so many sides! If looking for starchy sides, anything from plain white rice to Lebanese rice and vemicelli or Turkish rice pilaf and orzo would be perfect. Of course, we cannot forget about Greek potatoes or Greek style baked fries, both would be perfect with Soutzoukakia. Though I can easily enjoy these with some freshly baked pita bread as well.

If looking for purely veggie based sides, try fasolakia, briam or Mediterranean roasted vegetables and if the weather permits try out grilled vegetables with the best ever dressing!

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