There’s no doubt Greek soutzoukakia (meatballs) are perfect for the winter month. My recipe for soutzoukakia does not require you to fry the meatballs beforehand – just baking!



1/3 cup extra virgin olive oil

1 large brown onion, finely diced

800 gr organic chopped tomatoes

½ cup dry red wine

1 ½ cups hot water

2 bay leaves

1 tsp ground cinnamon

½ tsp salt

¼ tsp black pepper

½ tsp chili flakes, or to your liking


1 kg beef mince

3 tsp ground cumin

1 tsp garlic powder

1 tsp salt

1 tsp dry thyme

10 springs finely chopped fresh parsley

2 large eggs

½ cup breadcrumbs



In a flameproof baking dish (mine measured 23cm x 35 cm), use the extra virgin olive oil to sauté the diced onions until they become translucent. Transfer half of them to a large bowl for the meatballs and set aside. Add the rest of the sauce ingredients to the flameproof baking dish, mix well, bring to a boil and simmer for 15 min


Preheat the oven to 180 C fan force. While the sauce is simmering prepare the meatball mixture. In the large bowl place the sauteed onion and add the rest of the meatball ingredients. Mix well until they are all well combined.

Use a ¼ cup measuring cup to scoop the mince mixture with which you can form elongated meatballs. By this stage the sauce should finish simmering. Place the meatballs in the flameproof baking dish with the sauce, and scoop the sauce on top of each meatball. 

Bake the meatballs for 35 min uncovered. After 20 min take the baking dish out and turn the meatballs around, return the dish to the oven for the last 15 min. The sauce should be reduced by that time and the meatballs will be cooked through. Take the baking dish out, cover it with foil and allow it to rest for 10 min before serving with rice or fried chips.


Each meatball weighs approximately 65 gr and 18 are formed

If you don’t have a flameproof baking dish you can use a small pot to make the sauce then transfer it to a baking dish when ready.