Greek Beef Meatballs in Tomato Sauce (Soutzoukakia)

• ⏱ Total Time: 65 minutes (20 min prep + 45 min cook)
• 🍽 Servings: 4
• 🇬🇷 Cuisine Type: Greek / Mediterranean Comfort Food
• 🌿 Flavor Profile: Tender beef meatballs seasoned with cumin and cinnamon, simmered in a spiced tomato and red wine sauce that is warm, aromatic, and deeply comforting
• 📘 Dietary Info: Contains gluten (breadcrumbs, flour) - can be made gluten-free with gluten-free breadcrumbs and flour; dairy-free
• 🧊 Storage Notes: Refrigerate in an airtight container for up to 3-4 days; freezes well for up to 2 months when cooled and stored properly
• ⭐ Why You'll Love It: A classic Greek-inspired meatball dish that feels cozy and familiar while delivering bold Mediterranean flavor, perfect for make-ahead meals and relaxed family dinners

These Greek beef meatballs are simple to make, but a few small techniques make all the difference. Gently mixing the meat, shaping the meatballs into their traditional oval form, and letting them finish cooking in the tomato sauce keeps them tender and full of flavor. The warm spices may be subtle, but they are what give this dish its unmistakable Greek character and cozy, slow-simmered feel.

If you enjoy comforting Mediterranean-style meatball dishes, you may also like my Greek Chicken Meatballs, which are lighter but just as flavorful, or my Chicken Piccata Meatballs for a brighter, lemon-forward option. I also make my Chicken Marsala Meatballs and my Turkey Meatballs With Basil Sauce for easy weeknight dinners.

Soutzoukakia are Greek-style meatballs made with ground beef and warm spices like cumin and cinnamon. Instead of being round, they are shaped into small ovals and cooked in a tomato sauce. As they simmer, the meatballs become very tender and soak up the flavor of the sauce, which is what makes this dish so comforting and flavorful.

You will need the following ingredients to make these Greek Meatballs:

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Ingredient Notes

• Ground Beef - I tested this recipe with both lean and higher-fat ground beef. An 80/20 or 85/15 blend produced the most tender meatballs, while very lean beef tended to cook up firmer, especially after simmering in the sauce. The extra fat helps the meatballs stay soft and flavorful.
• Cumin and Cinnamon - These spices were tested at different levels, and I found that a lighter hand works best. Too much cumin can overpower the sauce, while too much cinnamon can taste sweet rather than warm. The amounts here add depth and aroma without calling attention to themselves.
• Red Wine - The sauce was tested with and without wine, and the version with wine had a deeper, more balanced flavor. Letting the wine simmer for a few minutes before adding the tomatoes removed any harshness and gave the sauce a smoother, more rounded taste. If you would like to cook without the wine, add a splash of either red wine vinegar or balsamic vinegar to the sauce. It will add some depth to the sauce.

See the recipe card for quantities.

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: In a large bowl, combine the ground beef, breadcrumbs, garlic, onion, egg, olive oil, cumin, cinnamon, parsley, salt, and pepper.

Step 2: Shape the meat into ovals about 2 inches long. Dust lightly with flour, which helps them brown and hold their shape.

Step 3: In a large skillet, heat the olive oil over medium heat. Fry the meatballs on all sides until browned (they don't need to be cooked through) and then remove them and set them aside.

Step 4: In the same skillet, heat olive oil over medium heat. Add the garlic and saute briefly. Stir in the tomato paste and cook for 1 minute. Add the red wine and simmer for 2-3 minutes until it is reduced slightly.

Step 5: Add the crushed tomatoes, tomato puree, sugar, cumin, cinnamon, bay leaf, salt, and pepper. Simmer uncovered for 10-15 minutes until slightly thickened.

Step 6: Add the meatballs to the sauce. Partially cover and simmer for 20-25 minutes, occasionally spooning the sauce over the top.

Mix the meat gently and stop as soon as everything is combined. Overmixing was the biggest cause of dense meatballs during testing. I like using my hands for this step.

• Gluten-Free - Use gluten-free breadcrumbs and a light dusting of gluten-free flour in place of regular flour. Both were tested and worked well without changing the texture or flavor of the meatballs.
• Beef and Lamb Meatballs - For a more traditional variation, replace half of the ground beef with ground lamb. The lamb adds richness and pairs especially well with the cumin and cinnamon, while still keeping the meatballs tender.
• Baked Instead of Pan-Fried - If you prefer not to pan-fry, arrange the meatballs on a lined baking sheet and bake at 400°F until lightly browned, then finish cooking them in the sauce. This method was slightly less caramelized but still flavorful.

This usually happens if the meat mixture is too loosely packed or the meatballs are moved too much while simmering. Lightly dusting them with flour and letting them brown first helps them hold their shape.

Browning the meatballs adds flavor and helps them stay intact in the sauce. Skipping this step can result in softer meatballs that are more likely to break apart while cooking.

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