This post may contain affiliate links. Please see our disclosure policy.
Known as soutzoukakia in Greece, these meatballs in tomato sauce have a distinctive flavor that leans into warm spices, especially cumin, rather than the garlic and basil profile of Italian versions. Simmering them in a light tomato sauce spiced with a hint of cinnamon deepens their flavor and brings the dish together beautifully.
Because you can work on several steps at a time, our Greek meatballs recipe comes together in about an hour and only needs a crisp side salad to round out a satisfying meal. It’s a great way to bring Mediterranean flavor to your table with just a few pantry spices and simple ingredients.
Key Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
GROUND BEEF: We use 85% lean ground beef for a good balance of flavor and moisture. You can substitute ground lamb for a more traditional Greek twist, or go lighter with ground turkey or chicken (more info in the recipe notes).
FRESH BREADCRUMBS: Fresh breadcrumbs give these meatballs a more tender texture than store-bought dry ones. Panko is a solid substitute, especially if you prefer a bit more texture.bstitute.
SPICES: The meatballs and sauce are both seasoned with cumin and oregano, giving them their signature Greek flavor. Ground cinnamon, used only in the sauce, adds subtle sweetness and warmth. If you love that flavor, feel free to add a pinch to the meatball mixture too.
FETA CHEESE: Crumbled feta tops the finished dish, adding creamy, salty contrast. A block of feta, crumbled as needed, is typically creamier and less salty than the pre-crumbled kind. It keeps longer too.
Overview
How to Make Greek Meatballs In Tomato Sauce (Soutzoukakia)
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
To start, mix up a batch of meatballs flavored with minced red onion, cumin, and oregano, then bake them just until browned. Browning the meatballs in the oven gives you time make the tomato sauce.
Sauté onion and garlic in olive oil before adding diced tomatoes, cumin, and other spices. Once the meatballs are brown, finish cooking them by simmering them gently in the sauce where they absorb flavor and develop tender texture.
While the meatballs simmer, you have time to make the orzo. Toast dry orzo in a bit of oil first. This adds a layer of nutty flavor that really makes a difference. Continue cooking the orzo risotto-style. This means starting it simmering in chicken broth and adding water in small portions until it’s tender and fully cooked.
To finish the dish, divide the orzo between individual serving dishes, top with meatballs and spoon some sauce over each portion. Sprinkle with crumbled feta cheese and fresh parsley.
More Greek-Inspired Recipes
If you enjoy these Mediterranean flavors, we have more Greek-inspired recipes for you. Our spinach and feta stuffed chicken breasts are baked in a tomato-dill sauce for a tender, savory main with plenty of fresh herb flavor. Greek stuffed peppers are filled with ground lamb, pearl couscous, and herbs and top with mozzarella cheese.
For comfort food, Greek egg and lemon soup (avgolemono) is creamy, citrusy, and thickened with eggs and rice—perfect as a starter or light meal. Or go lighter with our classic Greek salad with shrimp, feta, and a tangy lemon-oregano dressing.
Greek Meatballs in Tomato Sauce (Soutzoukakia)
Ingredients
For the meatballs:
- 1 lb ground beef, see notes for substitutions
- 1 large egg, lightly beaten
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 3 tablespoons fresh breadcrumbs, (or panko crumbs)
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
For the sauce:
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 2 cups canned diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and freshly ground black pepper
For the orzo:
- 2 tablespoons olive oil
- 8 ounces orzo
- 1-1/2 cups low-sodium chicken broth
- Water
For serving:
- 3 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 375°F and coat a baking sheet with nonstick spray.
Make and bake the meatballs:
- Add the ground beef, egg, red onion, parsley and breadcrumbs to a mixing bowl. Sprinkle with the salt, oregano, cumin and black pepper and use your hands to combine gently, but thoroughly.
- Form the beef mixture into 1-1/4-inch meatballs (makes 16 to 20), arrange them on the prepared baking sheet, and bake just until browned on the outside, 12 to 15 minutes.
Make the tomato sauce:
- While the meatballs bake, make the sauce. Heat the olive oil in a large sauté pan over medium heat. Add the red onion and sauté until softened, 4 to 5 minutes.
- Add the garlic and continue cooking for 2 minutes longer (do not brown). Stir in the tomatoes, oregano, cumin, and cinnamon and cook for 5 minutes, then season to taste with salt and pepper.
Simmer the meatballs:
- Add the meatballs to the sauce, reduce the heat to medium-low, cover and continue cooking until cooked through, 20 minutes, stirring occasionally.
Cook the orzo:
- While the meatballs simmer, cook the orzo. Heat 2 tablespoons olive oil in a large frying pan over medium heat. Add the orzo and stir until thoroughly coated with the oil. Continue cooking, stirring frequently, until a good portion of the orzo is lightly toasted, 4 to 5 minutes.
- Stir in the chicken broth, cover, and cook until the liquid is absorbed, stirring a few times as needed (3 to 4 minutes). If the orzo is sticking to the pan, reduce the heat a bit so the broth doesn't cook off too quickly. Add 1/4 cup of water, cover and cook until the liquid is absorbed again, 1 to 2 minutes longer. Repeat this process, adding water in 1/4 cup increments until the orzo is al dente.Note: Depending on the brand of orzo you use, you'll need about 2-1/2 cups of liquid total and 15 to 20 minutes cooking time (including browning).
Finish the dish:
- To finish the dish, divide the orzo between 4 plates, top with meatballs and spoon some sauce over each portion. Sprinkle with crumbled feta cheese and fresh parsley and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy, fresh and very flavorful. Sauce is simple yet so tasty. I used a combo of canned and fresh cherry tomatoes. Next time I will double the sauce recipe. Meatballs are moist and go well with the sauce and orzo. I added mint (as well as parsley) to the ground beef. Minced garlic might be a nice future add to the meatballs.