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Soutzoukakia (Greek meatballs) recipe

Soutzoukakia (Greek meatballs) recipe

112 ratings

Why don't you try Bottle Green Sweet Lime Cordial with water as an accompaniment to this classic Greek dish See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 607 calories / serving
  • Freezable


For the burgers

  • 500g lean minced beef
  • 1 egg, beaten
  • 25g stale breadcrumbs
  • 2 cloves garlic, crushed
  • 2 large onions, finely chopped
  • 1 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 tbsp freshly chopped parsley
  • 3 tbsp olive oil
  • 1kg ripe tomatoes, roughly chopped
  • 1 tsp caster sugar
  • 2tbsp tomato puree
  • 150ml vegetable stock
  • 225g pitted olives
  • 100g feta cheese, crumbled

Each serving contains

  • Energy

  • Fat

    38g 55%
  • Saturates

    12g 60%
  • Sugars

    17g 19%
  • Salt

    1.8g 31%

of the reference intake
Carbohydrate 30g Protein 38.4g Fibre 10g


  1. Mix the beef mince, egg, breadcrumbs, garlic, half the onions, cumin and herbs together. Season and shape into 20 balls.
  2. Heat the oil in a frying pan and fry the meatballs in two batches for 5 minutes, until browned. Remove and set aside.
  3. Fry the remaining onions until golden. Stir in the tomatoes, sugar, purée and stock. Bring to the boil, then simmer for 5 minutes.
  4. Return the sauce to the pan with the meatballs and olives and simmer uncovered for 20-25 minutes. Season to taste and serve scattered with feta cheese.

See more Greek recipes

This recipe is perfect for making in large batches and freezing to use at a later date.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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