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14,97 €/kg
100kg in stock
Traditional, aromatic oval-shaped meatballs from beef mince with cumin, garlic, and wine, immersed in rich tomato sauce spiced with cinnamon.
Made with soaked bread for fluffy texture and slow-cooked in sauce to blend Oriental spices perfectly.
Serve with potatoes, rice, or mashed potatoes, bringing Asia Minor memories to your table.
Knead thoroughly: Mix mince with onion, garlic, and cumin for 10 minutes so spices bind well.
Soak bread: Dip stale bread in wine or water for fluffy texture instead of dry mince.
Shape oval: Form elongated 8-10cm pieces instead of round for authentic Smyrna look and even cooking.
Sauté lightly: Fry 1-2 minutes per side before sauce for crust without drying out.
Simmer with cinnamon: Add tomato sauce with bay leaf and cinnamon, cook 20 minutes covered.
These aromatic soutzoukakia are enjoyed hot in their sauce, with classic Greek sides that highlight the Oriental spices.
Serve over velvety mash for classic Smyrna comfort food – the sauce pairs perfectly with creamy texture.
Simple pilaf rice or hilopites soak up the rich sauce, ideal for Sunday table.
Add cubed potatoes to the sauce and bake at 180°C for 15 minutes – complete dish without extra ingredients.
Pair with short pasta like rigatoni for Italian-Smyrna fusion version topped with grated feta.
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