Name: Homemade Soutzoukakia: Cumin-Scented Baked Meatballs in Rich Tomato Sauce
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Yield: 6
Ingredients: 800 g ground beef; 4 cloves garlic, minced; 2 eggs; 2 tsp ground cumin, try 3–4 tsp if you love cumin; ½ tsp cinnamon; ¼ cup olive oil; 5 slices stale bread soaked in red wine and squeezed dry, or 1 cup breadcrumbs; salt and freshly ground black pepper; 3 cups tomato juice (passata) or tinned chopped tomatoes, 800 g/28 oz; 1 onion, grated; 1 cup red wine; 2 cloves garlic, minced; 1 tbsp tomato paste; olive oil; 1 tsp sugar; salt and freshly ground black pepper; 2 tsp cumin; 1 bay leaf

Homemade Soutzoukakia: Cumin-Scented Baked Meatballs in Rich Tomato Sauce

These traditional Greek baked meatballs are infused with cumin and cinnamon, bathed in a rich tomato-wine sauce, and make a hearty comfort meal.

Prep1h 10m

Cook20 min

Total1h 30m

DifficultyMedium

Servings6

Soutzoukakia are oblong meatballs that trace back to the Greek refugees from Asia Minor in the early 20th century. The secret to their distinct flavor lies in generous cumin and a touch of cinnamon, paired with a slow-simmered tomato sauce enriched with red wine.

In this version, the meatballs are baked until golden — a lighter alternative to frying — then gently simmered in the sauce so they soak up all the aromas. Serve them steaming hot with rice or mashed potatoes for a truly satisfying dinner.

Method

In a large bowl, combine the ground beef, minced garlic, eggs, cumin, cinnamon, olive oil, and the soaked bread (or breadcrumbs). Season generously with salt and pepper. Knead well until everything is evenly mixed. Cover and refrigerate for 1 hour.
Preheat the oven to 390°F. Line a baking sheet with parchment paper. Shape the meat mixture into oblong meatballs, about 70 g (2.4 oz) each. Place them on the baking sheet and bake for 15–20 minutes, until golden brown.
While the meatballs bake, prepare the sauce. Heat a generous drizzle of olive oil in a large pan over medium heat. Sauté the grated onion until soft and translucent, about 3–4 minutes.
Add the tomato paste, cumin, and a pinch of salt and pepper. Stir and cook for 2 minutes. Then add the minced garlic and cook for another 3–4 minutes until fragrant.
Pour in the red wine, stirring to deglaze the pan. Add the tomato juice (or chopped tomatoes), sugar, and bay leaf. Bring to a boil, then reduce the heat to low and let it simmer until the sauce thickens slightly, about 10 minutes.
Carefully transfer the baked meatballs into the sauce. Gently stir to coat them without breaking. Cover the pan with a lid and simmer on very low heat for 30 minutes, turning once or twice gently. Taste and adjust salt and pepper as needed.
If the sauce becomes too thick during simmering, add a splash of water and stir.
Serve the soutzoukakia hot, with rice or mashed potatoes, spooning plenty of sauce over each portion.

💡 Tips

For extra flavor, use a mixture of beef and pork mince.
If baking, lightly oil your hands to shape the meatballs without sticking.
Let the sauce rest for 5 minutes before serving — the flavors deepen.

Inspired by a recipe from My Greek Dish

Homemade Soutzoukakia: Cumin-Scented Baked Meatballs in Rich Tomato Sauce

Ingredients

For the meatballs

For the tomato sauce

Method

💡 Tips

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