Soutsoukakia (Greek Meatballs)

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 105 mins

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


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


  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.

Recipe by Chef Michael Psilakis.


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