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Oval Greek soutzoukakia meatballs simmering in cinnamon-spiced tomato sauce, topped with parsley in a dark skillet.

Pan-Seared Greek Soutzoukakia Meatballs in Tomato Sauce

Oval Greek meatballs seasoned with cumin and garlic, pan-fried and then simmered in a cinnamon-spiced tomato sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 453
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 500 g ground beef (80/20)
  • 2 slices day-old bread, crusts removed about 60 g; torn into pieces
  • 120 ml milk or water for soaking the bread
  • 1 egg large
  • 3 cloves garlic, grated
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 2 tbsp red wine or beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil for frying
For the tomato sauce
  • 2 tbsp olive oil
  • 1 onion, finely chopped medium
  • 2 cloves garlic, minced
  • 400 g canned crushed tomatoes
  • 1 tbsp tomato paste
  • 1/2 tsp ground cinnamon
  • 1 tsp sugar
  • 1 bay leaf
  • 120 ml water
  • salt and pepper to taste
  • 2 tbsp fresh parsley, chopped for serving

Method
 

Make the meatball mixture
  1. Soak the bread pieces in the milk or water for 5 minutes, then squeeze out the excess liquid firmly and crumble the bread into a large bowl.
  2. Add the ground beef, egg, grated garlic, cumin, cinnamon, red wine, salt, and pepper to the bowl. Mix with your hands until just combined, don't overmix or the meatballs will turn tough.
  3. Shape the mixture into small ovals, about 45 g each, for around 12 meatballs. Rolling between your palms into a short sausage shape works well.
Pan-fry the meatballs
  1. Heat 3 tbsp olive oil in a 12-inch / 30cm skillet over medium-high heat.
  2. Fry the meatballs in two batches so you don't crowd the pan, turning occasionally, for 6 to 8 minutes per batch until browned on all sides. They don't need to cook through yet. Transfer to a plate.
Make the sauce and simmer
  1. In the same skillet, lower the heat to medium and add the remaining 2 tbsp olive oil and the chopped onion. Cook for 4 to 5 minutes until soft.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Stir in the crushed tomatoes, tomato paste, cinnamon, sugar, bay leaf, and water. Bring to a simmer.
  4. Return the meatballs to the skillet, spooning sauce over them. Cover partially and simmer for 15 to 18 minutes, until the sauce thickens slightly and the meatballs reach 160 F / 71 C at the center.
  5. Remove the bay leaf and taste the sauce, adjusting salt and pepper if needed. Sprinkle with parsley and serve.

Notes

  • Squeeze the soaked bread firmly before mixing it into the meat.
  • Fry meatballs in batches so they brown instead of steam.
  • Simmer meatballs in the sauce until they reach 160°F / 71°C.
  • Let the dish rest 5 minutes before serving so the sauce settles.