Soutzoukakia with Roasted Potatoes in Tomato Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Shape the meatballs: Using your hands, scoop and shape the mixture into oval-shaped meatballs. Set them aside ready for baking.
- 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.
- 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
