Soutzoukakia Recipe

Prep

Place breadcrumbs in a small bowl and pour milk over them; let soak 5 minutes until softened. Grate half a small onion (about 1/2 cup) and squeeze lightly to release excess moisture into a bowl, reserve juice if desired for extra flavor.

In a large bowl combine ground meat, soaked breadcrumbs, grated onion, minced garlic (3 cloves), chopped parsley (1/4 cup), oregano, cumin, cinnamon, smoked paprika, egg, salt and pepper. Mix gently with your hands or a fork until evenly combined but do not overwork — aim for a cohesive but tender mixture.

Shape mixture into oblong meatballs about 2 inches long and 1 inch thick (traditional soutzoukakia shape) or into 1 1/4–1 1/2 inch meatballs. This recipe yields about 12–14 meatballs depending on size.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides (about 2-3 minutes per side) until a good crust forms. They do not need to be cooked through — just nicely browned. Transfer browned meatballs to a plate and set aside.

In the same skillet (wipe out only if burned; otherwise leave fond), add 2 tablespoons olive oil and reduce heat to medium. Add finely chopped onion (1 medium) and a pinch of salt; sauté until translucent, about 5–7 minutes.

Add minced garlic (3 cloves) and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute to caramelize slightly.

Add red wine (1/4 cup) if using to deglaze the pan, scraping up browned bits. Let the wine reduce for 1–2 minutes.

Add the canned San Marzano tomatoes (crush them by hand in the can or use a spoon in the pan), sugar, dried oregano, bay leaf, salt and pepper. If sauce looks too thick, add up to 1/4 cup water or beef broth to reach a saucy consistency.

Bring sauce to a gentle simmer, then add the browned meatballs into the sauce, nestling them so they are mostly covered. Reduce heat to low, partially cover and simmer gently for 20–25 minutes until meatballs are cooked through and sauce has thickened. Turn meatballs once halfway through cooking to ensure even simmering.

Taste sauce and adjust seasoning with salt, pepper or a pinch more sugar if tomatoes are too acidic. Remove and discard bay leaf.

Transfer soutzoukakia and sauce to a serving dish or serve directly from the skillet. Sprinkle crumbled feta evenly over the hot meatballs so it softens slightly. Sprinkle chopped parsley on top.

Serve warm with lemon wedges on the side for squeezing (optional). Suggested accompaniments: steamed rice, mashed potatoes, crusty bread or orzo.