Soutzoukakia Smyrneika – Meatballs in Tomato Sauce

Ingredients

• 250 g Ground beef
• 120 g Brown rice
• 20 g Breadcrumbs
• 1 Egg
• 1 Onion
• 1 Zehe Garlic
• 1 TL Cumin (ground)
• 0.5 TL Cinnamon (ground)
• 400 g Tomatoes (diced)
• 1 Lemon
• 2 EL Olive oil
• 4 g Fresh parsley
• 300 ml Vegetable broth
• Salt (to taste)
• Pepper (to taste)

Steps

1. 1

   Thoroughly wash the lemon with hot water, finely zest the peel, halve the fruit, and squeeze out the juice.

2. 2

   Prepare the brown rice according to package instructions in the vegetable broth along with the lemon zest (approx. 0.5 tsp per person).

3. 3

   Finely dice the onion and garlic. Wash the parsley, shake dry, and finely chop.

4. 4

   In a bowl, mix the ground beef well with the breadcrumbs, egg, half of the diced onions, cumin, cinnamon, salt, and pepper.

5. 5

   Shape the meat mixture into small, oblong meatballs (Soutzoukakia).

6. 6

   Heat olive oil in a pan and sear the meatballs on all sides until browned. Remove from the pan and set aside.

7. 7

   Sauté the remaining onions and garlic in the same pan until translucent. Add the diced tomatoes and season with salt, pepper, and a pinch of cumin.

8. 8

   Add the meatballs back into the sauce and simmer over medium heat for about 10-15 minutes until the sauce has slightly thickened.

9. 9

   Season to taste with a squeeze of lemon juice and garnish with the chopped parsley. Serve together with the lemon rice.

Notes

Traditionally, Soutzoukakia are shaped into oblong pieces. The lemon zest in the rice gives the dish a special freshness that harmonizes well with the cinnamon-spiced sauce.

Nutrition per serving

• Main course
• Beef
• Greek
• Savory
• Meat dish