Soutzoukakia (Greek meatballs) recipe

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  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 607 calories / serving
  • Freezable
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Soutzoukakia (Greek meatballs in tomato sauce) hero

Mix the mince, egg, breadcrumbs, garlic, half the onions, cumin and herbs together. Season and shape into 20 balls.

Heat the oil in a frying pan and fry the meatballs in two batches for 5 minutes, until browned. Remove and set aside.

Fry the remaining onions until golden. Stir in the tomatoes, sugar, purée and stock. Bring to the boil, then simmer for 5 minutes.

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.

  • Ingredients

  • For the burgers

  • 500g lean minced beef
  • 1 egg, beaten
  • 25g stale breadcrumbs
  • 2 cloves garlic, crushed
  • 2 large onions, finely chopped
  • 1tsp ground cumin
  • 1 tbsp dried oregano
  • 1tbsp freshly chopped parsley
  • 3tbsp olive oil
  • 1kg ripe tomatoes, roughly chopped
  • 1tsp caster sugar
  • 2tbsp tomato puree
  • 150ml vegetable stock
  • 225g pitted olives
  • 100g feta cheese, crumbled
  • Energy 2535kj 607kcal 30%
  • Fat 38g 55%
  • Saturates 12g 60%
  • Sugars 17g 19%
  • Salt 1.8g 31%

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


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