Soutzoukakia

We Greeks are pretty simplistic when it comes to ingredients. I would venture to say that 95% of savory dishes are made with either tomatoes or lemons, and always with oregano. Desserts? Well, it just isn’t a Greek dessert if it doesn’t have nuts and honey. Not that I’m complaining. I love all of those ingredients and I love the simplicity of Mediterranean cooking.

Soutzoukakia (soo-tzoo-kah-kya) are one of my husband’s and my favorite Greek dishes. I haven’t made this dish in quite some time, as I tend to think of it as more of a fall or winter meal for some reason. When Tom suggested it for dinner, I just had to make it. Growing up, we always ate soutzoukakia over mashed potatoes. However, I have also seen them served over rice. I haven’t personally tried them that way, but I still think I prefer potatoes :) The one thing we were missing tonight was some crusty bread to sop up all the tomato sauce.

As a complete side note, if you happen to be wondering, the suffix “aki” or “akia” in Greek means little. I mention this because you may have noticed that my youvarlakia also have the same suffix. Paidakia, for example, means little kids. If you wanted to call me “Ellaki” it would mean…well, little Elly, I guess. :)

Soutzoukakia
Serves 4
Printer Friendly Recipe

1 lb. ground beef
1 small onion, finely minced or grated (reserve 2-3 Tbsp).
1 tsp. salt
1/2 tsp. dried oregano
1 clove garlic, pressed
2 Tbsp. fresh parsley or 2 tsp. dried
1 egg
1-2 Tbsp. bread crumbs (optional, my grandmas don’t add them)
olive oil
1 large (15 oz.) can tomato sauce
1 can water
1 bay leaf
1/2 tsp. cumin
1 (good) pinch sugar
salt and pepper
corn starch slurry (optional)

Mix together the beef, onion, garlic, salt, oregano, parsley, egg, pepper to taste and breadcrumbs (if using). Form the mixture into elongaged oval-shaped meatballs.

Heat olive oil in a pan and pan-fry the meatballs until they are browned on all sides (you don’t have to cook them through). Remove. You can probably bake the meatballs instead if you want, but simmer the sauce longer and maybe use a little beef broth in place of the water to add some depth to the sauce.

To the pan, add the 2-3 Tbsp onion (and more oil if necessary) and cook until translucent. Add the tomato sauce, water, bay leaf, cumin, sugar and salt and pepper to taste. Bring the mixture to a low boil and add the meatballs. Simmer about 10-15 minutes. If you want a thicker sauce, add a corn starch slurry at the end.

Serve over mashed potatoes or rice.