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 (despite the fact that the first time I made them for him, they were terrible because they needed salt like whoa). 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. 🙂



6 thoughts on “Soutzoukakia

  1. Hi Elly, made these last night following your recipe, and was impressed! I did embellish by adding a touch of dried mint to the meat mixture, and to the sauce, juice of half a lemon, a pinch of cinnamon. and honey instead of sugar. Geez, they’re good!

  2. Oh, and I did simmer the sauce for about 30 to 40 minutes to reduce and thicken. Then added the meatballs, and let them do they’re thing for another 30 min. or so. Seemed to work in making the sauce taste nice and slow cooked.

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