Greek meatballs recipe
In Greece, these spiced meatballs, called soutzoukakia, are said to have originated from the Greeks of ancient Smyrna, the city now known as Izmir, on the Anatolian coast of Turkey. There are reportedly almost 250 types of meatball recipes in Turkey, so it’s not surprising that Greeks who were living in that region took on some of its most famous culinary influences. Whatever the origins, these are comfort food of the highest order. You can serve them as part of a mezze, with warm flatbreads, or for a more substantial main course, with steamed orzo or mash and a green salad.
Ingredients
For the tomato sauce- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 x 400g/14oz can of chopped tomatoes
- 2 tbsp tomato purée
- 150 ml just-boiled water
- 0.5 tsp dried thyme
- 1 pinch ground cinnamon
- 0.5 tsp ground cumin
- 0.5 tsp sweet paprika
- 1 bay leaf
- 1 tsp sugar
- 1 pinch each of salt and black pepper
- 300 g minced lamb or pork
- 300 g minced beef
- 70 g breadcrumbs
- 1 large handful of parsley leaves, finely chopped, plus more to serve
- 2 garlic cloves, finely chopped
- 0.5 medium onion, grated
- 1 large egg, lightly beaten
- 0.8 tsp ground cumin
- 0.2 tsp ground cinnamon
- 0.5 tsp sweet paprika
- 1 drizzle of light olive oil, for the tray and the meatballs
- 1 drizzle of extra-virgin olive oil, to serve
Details
- Cuisine: Greek
- Recipe Type: Meatballs
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Begin by preparing the tomato sauce. Heat the olive oil in a medium saucepan, add the onion and gently fry over a medium heat for about 10 minutes, or until soft. Add the garlic and fry for another few minutes.
- Add the rest of the ingredients with 0.5 teaspoon salt and 0.5 teaspoon black pepper, stir well, cover and leave to simmer for 20 minutes.
- Place all the ingredients for the meatballs (except the oils) in a large bowl, season with 1.5 teaspoons salt and 0.5 teaspoon black pepper and mix together with your hands. Lightly oil a large baking tray, roll the meat into about 20 balls and transfer to the tray.
- Preheat the oven to 210°C/fan 190°C/415°F/gas mark 7. Brush the meatballs with a little more light olive oil, then pop them in the oven and cook for 10–12 minutes, turning once, until browned.
- Add the meatballs to the tomato sauce and simmer for 15 minutes so the meat absorbs the flavours of the sauce.
- Just before serving, sprinkle with chopped parsley and a drizzle of extra-virgin olive oil.
This recipe is from Ripe Figs by Yasmin Khan (Bloomsbury Publishing, £26). Photography by Matt Russell.
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