You are here: Home » Recipes » Soutsoukakia (Greek Meatballs) Soutsoukakia (Greek Meatballs) Recipe by Chef Michael PsilakisKitchen Tested Yield 8 servings Prep 15 mins Cook 105 mins Imagine a delicious meatloaf formed into two-bite meatballs and slowly simmered in Greek seasonings. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail (Meatballs with Roasted Garlic, Olives and Tomato) Serve these meatballs with crusty bread to soak up the sauce. Ingredients Meatballs:1/2 pound ground pork1/2 pound ground lamb1/4 pound ground beef1 onion chopped4 cloves garlic, chopped6 cloves garlic, roasted and mashed2 tablespoons chopped fresh dill2 tablespoons chopped fresh parsley1/2 teaspoon salt Coarsely ground black pepper1 tablespoon Dijon mustard8 slices white bread, crusts removed1/2 cup 2% reduced-fat milk1/2 cup all-purpose flour3 tablespoons olive oilSauce:1 tablespoon extra-virgin olive oil3 cloves garlic, sliced1 large onion. chopped1/2 cup red wine2 cups reduced-sodium beef broth2 cups reduced-sodium chicken broth1 can (28-ounce) Italian plum tomatoes, undrained4 whole bay leaves1/2 cup tsakistes or best-quality green olives, pitted and halved1/2 cup kalamata olives, pitted and halved Fresh parsley, dill and mint, chopped (optional)2 teaspoons dried oregano Instructions 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. Heat oil in a Dutch oven. Add meatballs; cook until brown on all sides. Remove and drain on paper towels. 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. Just before serving, add olives, fresh herbs, if desired, and oregano. Stir to combine. Recipe by Chef Michael Psilakis.