SOUTZOUKAKIA STO FOURNO | Baked Spiced Meatballs and Potatoes Baked in an Aromatic Red Sauce

Soutzoukakia Sto Fourno: Baked Meatballs in Aromatic Tomato Sauce with Potatoes

If you're looking for a dish that combines bold Greek flavors, hearty ingredients, and a rich history, then look no further than Soutzoukakia Sto Fourno. This iconic Greek dish features succulent meatballs made from beef, spiced with a delightful mix of garlic, cumin, cinnamon, and parsley, and then baked in a fragrant red tomato sauce. Traditionally, Soutzoukakia are simmered in a pot, but this oven-baked version with a side of potatoes creates a complete meal, yet equally satisfying alternative. The result is a tender, flavourful meatball dish that will fill your home with the most irresistible aromas.

Whether you’re making it for a weeknight family meal or preparing a Sunday feast, Soutzoukakia Sto Fourno is a delicious and comforting dish that brings the warmth of Greek home cooking straight to your table.

A serving dish of Soutzoukakia and potatoes with a plate next to it

The origins of Soutzoukakia come from Smyrni also known as Ismir in modern day Turkey where Greeks used to reside (and many still do). Having married into a family from Constantinople, I am very fortunate to have a loving father-in-law who is fluent in the Politiki Kouzina. I am always in awe of the stories and memories he shares with me of his mother cooking in Kurtulus, a town formerly named Tatavla, meaning ‘stables’ in Greek. These recipes come from the ‘Rum’ which is the word for Orthodox Christian Citizens of Modern Day Turkey and they hold deep and great importance to rich history of Greek food in Constantinople.

Though traditionally, Soutzoukakia are cooked in a pot with the tomato sauce, proper name, Soutzoukakia Smyrnerika, this is my adaptation to the recipe. Making it a tray bake with the addition of potatoes makes this a complete meal and a family favourite! It’s one of my most popular recipes, I’ve even painted it for one of my tea towel designs.

Method

To prepare the Soutzoukakia combine all the ingredients listed in a large bowl and form long oval shapes (if the mixture is not holding well or is too wet, add more breadcrumbs a tablespoon at a time). Set aside until ready to add to the tray with potatoes.

In your tray, arrange the raw Soutzoukakia among the par-cooked potatoes then spoon over the sauce. Top with a final drizzle of oil and bake for 20-25 minutes uncovered or until the Soutzoukakia have cooked.

Buy my Soutzoukakia recipe tea towel here: Soutzoukakia Tea Towel/

SOUTZOUKAKIA STO FOURNO | Baked Spiced Meatballs and Potatoes Baked in an Aromatic Red Sauce.

Mary Politis
5 from 1 vote
Large beef meat balls spiced with cumin and cinnamon, baked alongside potatoes in a rich and fragrant spiced red sauce.
Prep Time 1 day 1 hour
Cook Time 1 hour 30 minutes

Ingredients
  

Potatoes:

  • 5-6 potatoes peeled & cut into wedges
  • 1 teaspoon dried oregano
  • 8 tbsp Extra virgin olive oil
  • 1/2 cup water.
  • Salt & pepper

Sauce:

  • 5 tbsp Extra virgin olive oil
  • ¼ of an onion – finely chopped
  • 2 grated crushed garlic
  • 400 ml tomato Passata
  • 125 ml of water
  • ½ teaspoon dried oregano
  • 2 bay leaves.
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1/4 teaspoon All spice
  • Salt and pepper to taste

Soutzoukakia mixture:

  • 800 g Beef mince
  • ¾ of an onion – grated or finely chopped
  • 2 grated cloves of garlic
  • 1/4 cup chopped parsley
  • ¼ cup of breadcrumbs
  • 1 egg
  • 1 teaspoon cumin
  • 1 teaspoon dry oregano
  • ½ teaspoon cinnamon
  • 1/4 teaspoon All spice
  • 5 tablespoons of extra virgin olive oil
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 180c. Place cut potatoes into quarters and place into a large tray with the olive oil, oregano, water and seasoning. Cover tightly with foil and bake for 30 minutes.
  • In a small pot or pan and over medium heat, sauté onion and garlic in olive oil. Pour in the tomatoes, water, add the spices and bay leaf allowing it to come to a simmer and cook for 20 mins or until the sauce has only slightly thickened.
  • To prepare the Soutzoukakia combine all the ingredients listed in a large bowl and form long oval shapes (if the mixture is not holding well or is too wet, add more breadcrumbs a tablespoon at a time). Set aside until ready to add to the tray with potatoes.
  • In your tray, arrange the raw Soutzoukakia among the par-cooked potatoes then spoon over the sauce. Top with a final drizzle of oil and bake for 20-25 minutes uncovered or until the Soutzoukakia have cooked.
Keyword Meat, Potatoes
Posted in Meat, Recipe.

2 Comments

    • Hi Misty! The meat balls themselves freeze great in the sauce. Personally, I don’t enjoy cooked potatoes that have been frozen the reheated. Hope this helps!

Comments are closed.