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Smyrna-style spiced meatballs in rich tomato sauce. The refugee recipe that became one of Athens' most beloved dishes.
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ingredients
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🥩 MEATBALLS
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1 lb ground beef
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½ lb ground pork
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3 garlic cloves, minced
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1 tsp ground cumin
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½ tsp ground cinnamon
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¼ tsp ground allspice
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2 tbsp red wine
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½ cup breadcrumbs soaked in milk and squeezed
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Salt and black pepper
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Olive oil for frying
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🍅 SAUCE
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14 oz can crushed tomatoes
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2 tbsp tomato paste
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½ cup red wine
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1 small onion, grated
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1 tsp sugar
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½ tsp cinnamon
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Salt and pepper
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Olive oil
Athens
Soutzoukakia Smyrneika
Spiced meatballs in rich cumin tomato sauce.
Smyrna-style spiced meatballs in rich tomato sauce. The refugee recipe that became one of Athens' most beloved dishes.
Ingredients
🥩 MEATBALLS
— 1 lb ground beef
— ½ lb ground pork
— 3 garlic cloves, minced
— 1 tsp ground cumin
— ½ tsp ground cinnamon
— ¼ tsp ground allspice
— 2 tbsp red wine
— ½ cup breadcrumbs soaked in milk and squeezed
— Salt and black pepper
— Olive oil for frying
🍅 SAUCE
— 14 oz can crushed tomatoes
— 2 tbsp tomato paste
— ½ cup red wine
— 1 small onion, grated
— 1 tsp sugar
— ½ tsp cinnamon
— Salt and pepper
— Olive oil
Prep
🔪 PREP FIRST
— Combine all meatball ingredients.
— Mix well with your hands.
— Shape into oval cylinders — about 7cm long.
— 👉 Soutzoukakia are oval, not round — the shape is traditional.
— Refrigerate 20 minutes — helps them hold shape during frying.
Method
STEP 1 — FRY MEATBALLS
— Heat olive oil in a wide skillet over medium-high.
— Fry meatballs in batches, turning to brown all sides.
— About 6–8 minutes total.
— Remove and set aside.
STEP 2 — MAKE SAUCE
— In the same pan, cook grated onion 3 minutes.
— Add:
— Tomato paste
— Cook 2 minutes.
— Add:
— Red wine
— Simmer 2 minutes.
— Add:
— Crushed tomatoes
— Sugar
— Cinnamon
— Salt and pepper
— Simmer 10 minutes.
STEP 3 — BRAISE
— Return meatballs to sauce.
— Cover and simmer on low 20–25 minutes.
— You're looking for:
— Meatballs cooked through
— Sauce thick and dark
— Spices integrated and fragrant
STEP 4 — SERVE
— Serve over rice or mashed potato.
— Drizzle with olive oil.
Chef's Note: The oval shape is not decorative — it ensures the spiced interior stays moist. Don't make them round.