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Soutsoukakia (Greek Meatballs)

Soutsoukakia (Greek Meatballs)

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.

Prep: 15 days Cook: 105 days
Serves: 8 Save

Ingredients (30)

Meatballs

  • ½ lb Ground Pork
  • ½ lb Lamb, Ground
  • ¼ lb Ground Beef
  • 1 Onion
  • 10 Garlic Cloves
  • 2 T Chopped Dill
  • 2 T Chopped Parsley
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 T Dijon Mustard
  • 8 White Bread Slices
  • ½ cup 2% Milk
  • ½ cup All Purpose Flour
  • 3 T Olive Oil

Sauce

  • 1 T Extra Virgin Olive Oil
  • 3 Garlic Cloves
  • 1 Onion
  • ½ cup Red Wine
  • 2 cup Low Sodium Beef Broth
  • 2 cup Low Sodium Chicken Broth
  • 28 oz Canned Plum Tomatoes
  • 4 Dried Bay Leaves
  • or 4 Fresh Bay Leaves
  • ½ cup Tsakistes Green Olives, Brined
  • or ½ cup Green Olives, Pitted
  • ½ cup Kalamata Olives, Pitted
  • 1 tsp Chopped Parsley (optional)
  • 1 tsp Chopped Dill (optional)
  • 1 tsp Chopped Mint (optional)
  • 2 tsp Dried Oregano
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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.