Soutsoukakia (Greek Meatballs)

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/17/2020

Imagine a delicious meatloaf formed into two-bite meatballs and slowly simmered in Greek seasonings.

(Meatballs with Roasted Garlic, Olives and Tomato) Serve these meatballs with crusty bread to soak up the sauce.

2 hr Prep: 15 min Cook: 1 hr 45 min
Serves: 8 Save

Ingredients (29)

  • Meatballs:
  • 1/2 pound ground pork
  • 1/2 pound ground lamb
  • 1/4 pound ground beef
  • 1 onion chopped
  • 4 clove garlic, chopped
  • 6 clove garlic, roasted and mashed
  • 2 tablespoon chopped fresh dill
  • 2 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • Coarsely ground black pepper
  • 1 tablespoon Dijon mustard
  • 8 slice white bread, crusts removed
  • 1/2 cup 2% reduced-fat milk
  • 1/2 cup all-purpose flour
  • 3 tablespoon olive oil
  • Sauce:
  • 1 tablespoon extra-virgin olive oil
  • 3 clove garlic, sliced
  • 1 large onion. chopped
  • 1/2 cup red wine
  • 2 cup reduced-sodium beef broth
  • 2 cup reduced-sodium chicken broth
  • 1 can (28-ounce) Italian plum tomatoes, undrained
  • 4 whole bay leaves
  • 1/2 cup tsakistes or best-quality green olives, pitted and halved
  • 1/2 cup kalamata olives, pitted and halved
  • Fresh parsley, dill and mint, chopped (optional)
  • 2 teaspoon dried oregano

Directions

  1. To prepare meatballs, combine pork and next 10 ingredients (pork though mustard) in a large bowl. In a separate bowl, soak bread in milk until saturated. Remove bread from milk, squeezing to drain off extra milk. Add bread and excess milk to meat mixture; mix well. Shape mixture into 24 (golf ball size) meatballs. Dredge in flour.
  2. Heat oil in a Dutch oven. Add meatballs; cook until brown on all sides. Remove and drain on paper towels.
  3. Add oil, sliced garlic and onions to pan; sauté until golden brown, about 5 minutes. Add wine; stir to loosen brown bits. Cook until most of the liquid is absorbed, 10 to 15 minutes. Add broths and tomatoes. Stir, breaking up tomatoes a bit. Add bay leaf. Simmer 30 minutes. Add meatballs to sauce. Cook 1 hour.
  4. Just before serving, add olives, fresh herbs, if desired, and oregano. Stir to combine.

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