Greek · Dinner

Soutzoukakia (Smyrna-style cumin meatballs)

Name: Soutzoukakia (Smyrna-style cumin meatballs)
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 slices day-old country bread, crusts removed and torn; 3/4 cup dry red wine, divided; 1 1/2 pounds 85-percent-lean ground beef; 5 garlic cloves, finely grated and divided; 2 teaspoons ground cumin, divided; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper, divided; 1 pasteurized large egg; 3 tablespoons extra-virgin olive oil, divided; 1 small yellow onion, finely chopped; 2 tablespoons tomato paste; 1 can crushed tomatoes, 28 ounces; 1 cinnamon stick; 1 bay leaf; 1 teaspoon honey; 1/2 cup water; 3 tablespoons chopped flat-leaf parsley; 4 1/2 cups cooked white rice, for serving

Oblong beef meatballs seasoned with garlic and cumin, baked and gently simmered in a cinnamon-red-wine tomato sauce, with rice for soaking it up.

About 1 hr 40 minTotal

About 1 hr 25 minActive

$$Cost

ModerateDifficulty

Makes 6 servings

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

2 slices day-old country bread, crusts removed and torn
3/4 cup dry red wine, divided
1 1/2 pounds 85-percent-lean ground beef
5 garlic cloves, finely grated and divided
2 teaspoons ground cumin, divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 pasteurized large egg
3 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely chopped
2 tablespoons tomato paste
1 can crushed tomatoes, 28 ounces
1 cinnamon stick
1 bay leaf
1 teaspoon honey
1/2 cup water
3 tablespoons chopped flat-leaf parsley
4 1/2 cups cooked white rice, for serving

Instructions

Soak bread in 1/4 cup wine for 10 minutes, then squeeze lightly. Mix gently with beef, 3 garlic cloves, 1 1/2 teaspoons cumin, 1 teaspoon salt, 1/4 teaspoon pepper, egg, and 1 tablespoon oil; chill 15 minutes.
Shape 18 compact oblong meatballs with damp hands. Arrange on an oiled and bake at 425°F for 12 to 15 minutes until browned and at least 160°F; do not cook until hard.
Meanwhile heat remaining oil in a wide saucepan. Cook onion 6 minutes, add remaining garlic, cumin, and tomato paste for 1 minute, then remaining wine; reduce by half.
Add crushed tomatoes, cinnamon, bay, honey, water, remaining salt, and pepper. Simmer uncovered 15 minutes until the sauce loses its raw edge but remains loose enough to coat meatballs.
Nestle baked meatballs into sauce and simmer gently 10 minutes, turning once, until the center reaches 165°F and sauce is thick. Discard cinnamon and bay, add parsley, and serve over rice.

Smyrna and GreeceAsia Minor Greek cooking

From the table

About this recipe

Soutzoukakia came into Greek cooking through Smyrna and other Asia Minor Greek communities: cumin-scented oblong beef meatballs finished in a cinnamon-fragrant tomato sauce.

Soutzoukakia Smyrneika came to Greece with the cooking traditions of Smyrna. Their oblong shape, wine-softened bread, garlic, cumin, and aromatic tomato sauce distinguish them from round herb-forward keftedes. The title clarifier makes the meatball format immediately familiar. This Kwilt version follows the reviewed household adaptation: Follow the exceptional 783-vote identity closely, use the corroborated baking method for lower active burden, and preserve a gentle sauce finish so the cuisine anchor remains achievable family meatballs.

Sources

Dinner does not stop at the recipe