Ingredients

For the Soutzoukakia

  • 500 g ground beef
  • 2-3 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 2 thick slices of stale bread
  • 1 cup Mavrodaphne wine
  • Salt
  • Freshly ground pepper
  • A little Mavrodaphne for shaping

For the Tomato Sauce

  • 1 kg fresh tomatoes, grated
  • 2 tbsp olive oil or butter
  • 1 garlic clove, crushed or finely chopped
  • 1 tbsp tomato paste
  • 1 pinch of sugar
  • 2-3 allspice berries
  • Salt
  • Pepper
  • A little cumin (optional)

Preparation

The Soutzoukakia

  1. Soak the bread in wine, squeeze out excess liquid, and crumble it. Keep the wine aside.
  2. Add the ground beef, bread, and all other ingredients to a bowl and knead well until the mixture becomes fluffy.
  3. Let the mixture rest in the fridge for a short time.
  4. Heat some olive oil in a pan over medium-high heat.
  5. Shape small, elongated Soutzoukakia, dipping your hands in wine while shaping.
  6. Fry the Soutzoukakia without flour for 2-3 minutes, then set aside.

The Tomato Sauce

  1. Heat olive oil in a pot, add garlic, and sauté for 1 minute.
  2. Add grated tomatoes and all other sauce ingredients.
  3. If using canned tomatoes, add a little water.
  4. Simmer the sauce for 10-15 minutes until it thickens.
  5. Add the fried Soutzoukakia to the sauce and cook for about 10 minutes.
  6. If you made larger Soutzoukakia, increase the cooking time accordingly.

Serving

Serve the Soutzoukakia with rice on a large platter and pour the sauce over them.

Alternative: Baked Soutzoukakia

  1. Place the shaped Soutzoukakia on a baking tray lined with parchment paper.
  2. Roast at 200°C (392°F) with fan mode on the middle rack for 5 minutes.
  3. Then, add them to the tomato sauce and continue cooking.

Tips for Perfect Soutzoukakia

  • Cumin, garlic, and wine are the key ingredients for the best flavor.
  • Do not add eggs or breadcrumbs.
  • Let the ground meat come to room temperature before kneading.
  • Dip your hands in wine for soft, juicy Soutzoukakia.
  • Avoid deep frying—lightly sear them and finish cooking in the sauce.
  • Alternatively, roast them in the oven first, then cook in the sauce.

Storage & Freezing

  • Before freezing, sear or roast them and let them cool completely.
  • Store in freezer bags and later add them directly to the tomato sauce.
  • Important: Only freeze them if made with fresh ground meat, not defrosted meat.

Good luck and enjoy your meal!