Greek Meatballs in Tomato Sauce (Soutzoukakia)

An overhead view of two bowls of Greek meatballs in tomato sauce served over orzo and topped with feta cheese and fresh parsley. A bunch of parsley, bulb of garlic, and bowl of extra feta surround them.

5 from 1 vote

Greek Meatballs in Tomato Sauce (Soutzoukakia)

These Greek meatballs are flavored with cumin, then gently simmered in a spiced tomato sauce. Served over orzo and finished with crumbled feta and parsley, they make a hearty Mediterranean-inspired meal.

Prep Time20

Cook Time45

Total Time1 5

Course: Entrées

Cuisine: Greek

Servings: servings

Author: Lynne Webb

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

ABOUT THE GROUND BEEF: We used 85% lean ground beef for this recipe but you could substitute ground lamb, ground turkey, or ground chicken instead. If you plan to substitute turkey or chicken, we recommend adding one more tablespoon of breadcrumbs to help firm the meatballs.

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