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Soutzoukakia, a cross between burgers and meatballs, served in a rich tomato sauce and rice.
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4.50 from 2 votes

Soutzoukakia with rice

Soutzoukakia, a cross between burgers and meatballs, served in a rich tomato sauce and rice.
Prep Time40 minutes
Cook Time40 minutes
Resting time2 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: Greek
Servings: 6 people
Author: Mia Kouppa

Equipment

  • Frying pan
  • Saucepot
  • Grater

Ingredients

  • 600 grams ground beef or veal
  • 475 grams ground pork
  • 2 medium onions, grated
  • 8 cloves garlic, finely minced
  • 2 tbsp finely chopped parsley
  • 1 teaspoon red wine vinegar
  • 1 tbsp (15 mL) olive oil
  • 2 large eggs
  • 1 tbsp salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 cup (70 grams) plain breadcrumbs
  • vegetable oil for frying

For the sauce:

  • 2 cups (500 mL) tomato sauce
  • 1 cup (250 mL) water
  • 1/4 cup (60 mL) olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground pepper

For the rice:

  • 2 cups Carolina rice, or another long grain rice
  • 1 teaspoon salt
  • mizithra (or grated romano) cheese optional

Instructions

  • In a large bowl combine the ground beef, the ground pork, the onion, garlic, parsley, red wine vinegar, olive oil, eggs, salt, ground black pepper, oregano and breadcrumbs.  Mix very well with your hands until everything is combined. Cover, and let rest in the refrigerator for at least 2 hours or overnight.
    600 grams ground beef or veal, 475 grams ground pork, 2 medium onions, grated, 8 cloves garlic, finely minced, 2 tbsp finely chopped parsley, 1 teaspoon red wine vinegar, 1 tbsp (15 mL) olive oil, 2 large eggs, 1 tbsp salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried oregano, 1/2 cup (70 grams) plain breadcrumbs
  • Shape your soutzoukakia by taking approximately 1/4 cup of the mixture, forming a ball, and then rolling it into an oval shape.  Continue until you have used up all of the meat mixture.
  • Heat the vegetable or corn oil in a large frying pan (allow the oil to come up 1 – 2 centimeters in the pan) over medium heat.  Add the soutzoukakia, being careful not to crowd them.  Fry them, until all sides are golden brown, a few minutes per side.
  • As you finish frying batches of the soutzoukakia, place them carefully in a large saucepot.  Continue until all the soutzoukakia are in the pot.
  • In a small bowl combine the tomato sauce, water, olive oil, ground cinnamon and pepper.  Mix well and then pour this sauce over the soutzoukakia in the pot.
    1 tbsp (15 mL) olive oil, 2 cups (500 mL) tomato sauce, 1 cup (250 mL) water, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground black pepper
  • Heat to boiling, and then reduce heat and cook, covered, over medium heat for approximately 20 minutes.
  • Meanwhile, cook the rice.
  • Rinse your rice thoroughly.  Bring a large pot of water to a boil.  Add the salt and then stir in the rinsed rice.  Cook over medium heat, uncovered, until the rice is done; about 20 minutes.  Drain the rice and set aside.
    2 cups Carolina rice, or another long grain rice, 1 teaspoon salt
  • When the soutzoukakia are done, serve with a side of rice.  Be sure to add sauce from the pot over the tzoutzoukakia, and the rice.  Sprinkle with mizithra.
  • Enjoy!

Notes

We use about 50 grams of meat mixture per soutzoukaki, giving us about 25-30 pieces.