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A hearty meatball and tomato sauce dish, that is perfect with rice or potatoes.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5


  • 50 ml olive oil
  • 2 cloves of garlic
  • 250 g ground beef
  • 250 g ground pork
  • 200 g sliced bread
  • 100 ml milk
  • 1 egg
  • salt & pepper
  • pinch of chili flakes
  • 1 ½ tspground cumin
  • Basil
  • 100 g flour for dredging
  • 50 ml vegetable oil for frying


  • 1 tbsp olive oil
  • 1 medium onion
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 250 ml water
  • 1 chicken bouillon cube
  • 1 tin canned tomatoes
  • ½ tsp sugar
  • 1 cinnamon stick


For the meatballs

  • In a food processor, blitz the olive oil and the garlic, until the garlic breaks down.
  • Add the olive oil and garlic mixture into a large bowl, then add in the rest of the wet ingredients.
  • Combine all the wet ingredients into the bowl and then break the bread into the mixture. Add the cumin, chilli flakes and the basil.
  • Mash the mixture together with your hands, until the bread breaks up completely, adding a generous amount of salt and pepper.
  • Add the ground beef and the ground pork. Mix again with your hands until all of the ingredients are completely combined.
  • Once the mixture is done, it is time to start shaping. Shape the mixture in to long oval shapes, which is the traditional shape of these meatballs.
  • In a tray, add a generous amount of flour. Then, add the meatballs and coat them into the flour.
  • In a pan, add the vegetable oil and let it heat for 1 minute. Shake off excess flour and add the meatballs to the pan one at a time.
  • Brown them on both sides for about 5 minutes total. When ready, remove them from the pan and place them on a plate lined with paper towels so they can be drained of any excess oil.
  • Set the Soutzoukakia aside until needed.

For the sauce

  • Place a pot over medium heat and add 1 tablespoon of olive oil. Next, coarsely dice the onion. Once the oil is hot sauté the onion with the sugar.
  • Once the onion has caramelized, add the tomato paste and sauté for at least 1-2 minutes.
  • Add the cinnamon, bay leaves, bouillon cube, tomato and water. Afterwards, stir and add the meatballs.
  • Finally, lower the heat, cover the pot and simmer for 10 minutes, or until the sauce thickens and the meatballs are ready.
  • Serve with basmati rice or mashed potato and finely chopped fresh basil.