Soutzoukakia with Roasted Potatoes in Tomato Sauce Recipe

Introduction

Soutzoukakia Me Patates is a traditional Greek dish featuring spiced beef meatballs baked with tender potato wedges in a rich tomato sauce. This comforting meal is perfect for a cozy family dinner and delivers bold Mediterranean flavors with simple ingredients.

Ingredients

• 340g ground beef (3/4 lb)
• 3/4 cup bread crumbs
• 1/3 cup milk
• 1 egg
• 1/2 medium onion, grated
• 1 clove garlic, minced
• 3 tablespoons parsley, chopped
• 1 tablespoon fresh mint, chopped (or 1 teaspoon dried mint)
• 1 teaspoon ground cumin
• 1/2 lemon, juiced
• Salt and pepper, to taste
• 1/4 cup olive oil
• 4 large potatoes, cut into wedges
• 1 teaspoon oregano
• 2 cups tomato sauce
• 1 1/2 cups water

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Drizzle a large baking dish with the olive oil to prevent sticking.
2. Step 2: Place the potato wedges in the baking dish. Sprinkle with oregano, salt, and pepper, then toss to coat evenly.
3. Step 3: Pour the tomato sauce and water over the potatoes. Bake in the preheated oven for 30 minutes to begin softening the potatoes.
4. Step 4: While the potatoes bake, combine ground beef, bread crumbs, milk, egg, grated onion, minced garlic, parsley, mint, cumin, lemon juice, salt, and pepper in a large bowl. Mix until evenly blended.
5. Step 5: Shape the meat mixture into oval-shaped meatballs (soutzoukakia) using your hands. Set aside.
6. Step 6: After the potatoes have baked for 30 minutes, arrange the soutzoukakia on top of the potatoes in the baking dish.
7. Step 7: Return the dish to the oven and bake for an additional 50 to 60 minutes, or until the potatoes are tender and the meatballs are fully cooked. Gently turn the potatoes and soutzoukakia halfway through baking to coat them in the tomato sauce.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or smoked paprika to the meat mixture.
• Serve with crusty bread or a fresh green salad for a complete meal.
• You can substitute ground beef with ground lamb for a more traditional taste.
• If you prefer, you can pan-fry the meatballs briefly before baking to create a browned crust.

Storage

Store leftover soutzoukakia and potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make soutzoukakia without potatoes?

Yes, the meatballs can be cooked in tomato sauce on the stove or baked alone, but the potatoes add heartiness and soak up delicious flavors that complement the dish.

What can I use instead of bread crumbs?

You can substitute bread crumbs with crushed crackers, oats, or cooked rice to bind the meat mixture if needed.

Soutzoukakia with Roasted Potatoes in Tomato Sauce Recipe

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Soutzoukakia Me Patates is a traditional Greek dish featuring flavorful spiced ground beef meatballs baked with tender potato wedges in a rich tomato sauce. This comforting oven-baked recipe combines aromatic herbs, cumin, and garlic to create a hearty and satisfying meal perfect for family dinners.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meatballs

• 340g ground beef (3/4 lb)
• 3/4 cup bread crumbs
• 1/3 cup milk
• 1 egg
• 1/2 medium onion (grated)
• 1 clove garlic (minced)
• 3 tablespoons parsley (chopped)
• 1 tablespoon fresh mint (chopped) or 1 teaspoon dried mint
• 1 teaspoon ground cumin
• 1/2 lemon (juiced)
• Salt and pepper to taste

Vegetables and Sauce

• 1/4 cup olive oil
• 4 large potatoes (cut into wedges)
• 1 teaspoon oregano
• Salt and pepper to taste
• 2 cups tomato sauce
• 1 1/2 cups water

Instructions

1. Preheat the oven and prepare baking dish: Preheat your oven to 350°F (175°C). Drizzle olive oil in a large baking dish to prevent sticking and add flavor.
2. Season and arrange potatoes: Place the potato wedges in the baking dish. Sprinkle with oregano, salt, and pepper. Toss well to evenly coat the potatoes in the oil and seasoning.
3. Par-cook potatoes: Pour tomato sauce and water over the potatoes, ensuring they are submerged and will cook evenly. Bake in the oven for 30 minutes to partially cook the potatoes before adding the meatballs.
4. Prepare soutzoukakia mixture: While potatoes bake, combine ground beef, bread crumbs, milk, egg, grated onion, minced garlic, chopped parsley, mint, cumin, lemon juice, salt, and pepper in a large mixing bowl. Mix thoroughly until well combined.
5. Shape the meatballs: Using your hands, scoop and shape the mixture into oval-shaped meatballs. Set them aside ready for baking.
6. Assemble and bake together: Remove the partially cooked potatoes from the oven and arrange the soutzoukakia on top. Return to the oven and bake for an additional 50-60 minutes or until the potatoes are tender and meatballs are cooked through.
7. Flip midway for even cooking: Halfway through the baking time, gently turn the potatoes and meatballs to coat them evenly with the tomato sauce and ensure consistent cooking.

Notes

• Using fresh herbs enhances flavor but dried can be substituted if necessary.
• You can serve soutzoukakia me patates with a side of crusty bread or a Greek salad for a complete meal.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
• For a spicier version, add a pinch of cayenne pepper or smoked paprika to the meat mixture.
• Ensure meatballs are not too large for even cooking within the baking time.

Keywords: Soutzoukakia, Greek meatballs, baked meatballs, potato wedges, tomato sauce, Greek cuisine, oven-baked