Greek Meatballs in Tomato Sauce Recipe: Soutzoukakia

These meatballs in tomato sauce are the kind of food that bring everyone back to the table. Tender, lightly spiced keftedes simmer slowly in a tomato sauce scented with garlic, bay, and just a whisper of cinnamon — the same comforting aroma so many of us grew up with in Greek homes.  Serve them over fluffy rice with a spoonful of Greek yogurt, and you have a meal that feels like a family hug. And if you want to elevate the experience, pour yourself a glass of Gratsi Red. Its soft berry notes and gentle spice pair beautifully with the warm cinnamon and tomato, making the whole dish feel even more inviting. It’s the kind of dinner that turns an ordinary evening into something special. These meatballs belong at the heart of an Italian-style dinner — pair the meal with comforting Mama's Chicken Cacciatore, or try a lighter seafood option with Rita's Kitchen Mediterranean Baked Cod. For another classic take on the meatball, check out our Fried Meatballs.

In a large bowl combine the ground beef, blended tomato, oats, blended onion, blended garlic, dried oregano, chopped mint, chopped parsley, salt and pepper. Mix with your hands or a spoon until the mixture is cohesive.

Cover the bowl and refrigerate for 15–20 minutes. This firms the mixture and makes shaping easier.

Remove from the fridge and form the mixture into golf-ball sized meatballs (about 1 inch / 2.5 cm). Place them on a plate while you prepare the sauce.

In a large pan, heat ¼ cup (60 ml) olive oil over medium heat. Add the smashed garlic cloves and sauté for about 1 minute until fragrant (do not let them burn).

Pour in the blended tomatoes, add the bay leaf and the cinnamon stick. Season lightly with salt and pepper. Stir to combine.

Gently add the meatballs to the pan, submerging them partly in the sauce. Bring the pan to a gentle simmer.

Cook over medium to medium-low heat for about 35 minutes, uncovered or partially covered. Every 5–7 minutes, gently tilt the meatballs and spoon sauce from the bottom of the pan over them to prevent sticking and to keep them moist. Lower the heat if the sauce begins to stick or brown.

When the meatballs are cooked through and the sauce has thickened, remove the bay leaf and cinnamon stick. Stir in ½ bunch chopped parsley and adjust seasoning with salt and pepper.

Serve hot with steamed rice and a side of plain Greek yogurt. A sprinkle of extra parsley on top is lovely — and a glass of Gratsi Red Wine makes it even better.