Greek Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce)
- Margaret Pahos
- May 2
- 4 min read
If there’s one dish that captures the heart of Greek comfort food, it’s Soutzoukakia — tender, spiced meatballs gently simmered in a cinnamon and cumin-laced tomato sauce. This recipe has been passed down through generations in Greek kitchens, and now, Mum and I have given it a gluten-free twist without losing any of its rich, nostalgic flavour. It’s bold, earthy, and perfect for cooler months — the kind of dish that fills the house with warmth and brings everyone running to the table. Whether served with rice, mashed potatoes, or crusty gluten-free bread, this is Greek home cooking at its most soul-satisfying. Let's begin.
Soutzoukakia Smyrneika
(cooked on the stovetop and using cumin as the main spice)
Soutzoukakia Smyrneika, also known as Smyrna meatballs, is a dish rich in history and flavour, brought to Greece by refugees from Smyrna (modern-day Izmir) in Asia Minor. Traditionally made with a mix of beef (and sometimes combined with pork), these oblong meatballs are flavoured with garlic, onion, and the all-important spice that defines them — cumin. In our version, Mum and I stay true to the soul of the dish, using pure beef mince and a generous dose of warming spices like cumin, cinnamon, and Greek oregano. We’ve adapted the recipe to be completely gluten-free, using gluten-free bread crumbs and flour, without sacrificing any of the hearty, comforting flavours we grew up with. Simmered in a rich, tomato-based sauce, these meatballs are tender, juicy, aromatic, and deeply satisfying — the kind of meal that brings everyone to the table and always delivers seconds. Whether you serve them with rice, mash, or just a hunk of gluten-free bread, Soutzoukakia is Greek comfort food at its finest.
Watch How to Make Them
Greek Soutzoukakia Gluten Free Meatballs Recipe
Helpful Tips for Perfect Soutzoukakia
Use fresh garlic and onion for the best flavour — grating or finely processing them helps the aromatics blend into the mince and keeps the meatballs juicy.
Cumin is key! It’s the signature spice of Soutzoukakia. Start with the recommended amount — too much can overpower the dish, so balance is essential.
Gluten-free bread crumbs made from pulsed gluten-free bread (not packaged crumbs) give the meatballs a light, tender texture. Let them soak into the meat mixture to help everything bind beautifully.
Handle the meat gently. Don’t overmix the mince or the meatballs can become dense. Mix until just combined and shape with damp hands.
Lightly flour your meatballs with gluten-free flour before frying — this helps them hold their shape and gives the sauce something to cling to.
Fry, then simmer. A quick pan-fry in olive oil seals the meatballs before they’re gently simmered in the tomato sauce. This adds depth of flavour and keeps them moist.
Let the sauce reduce. Give it time to thicken and infuse with the spices — the cinnamon, cumin and oregano will mellow and deepen beautifully.
Other Recipes using Beef Mince
Greek Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce)
Makes 18-20 (approx. 7cm x 3cm)
Prep: 20 minutes
Cook: 40-45 minutes
Note: Halve the mixture to serve a family of 4
INGREDIENTS
For the Soutzoukakia
1 kg beef mince
1 large onion, grated or finely processed
7 large garlic cloves, minced or finely processed
5 slices gluten-free bread, pulsed in a food processor into crumbs
2 teaspoons dried Greek oregano
1 teaspoon cumin
1 ½ teaspoons sea salt
½ teaspoon pepper
1 cup gluten-free plain flour (for coating)
Olive oil (for frying)
For the Sauce
2 x 400 g canned crushed tomatoes
2 heaped tablespoons tomato paste
2 teaspoons dried Greek oregano
2 teaspoons sea salt
½ teaspoon pepper
1 teaspoon cinnamon
3 L boiling water (extra may be needed)
For Thickening (Optional)
1 teaspoon cornflour
2 tablespoons ice-cold water
INSTRUCTIONS
1. Prepare the Soutzoukakia:
Pulse the gluten-free bread into fine crumbs using a food processor.
Grate the onion and mince the garlic by hand or process them in the food processor.
In a large bowl, combine the beef mince, breadcrumbs, onion, garlic, oregano, cumin, salt, and pepper. Mix until well combined.
2. Shape and Coat:
Shape portions of the mixture into logs, about 7cm long and 3cm wide.
Roll each meatball log in the gluten-free flour, shaking off excess and place them on a tray lined with baking paper.
3. Fry the Soutzoukakia:
Heat olive oil in a deep, wide pan over medium-high heat. Lightly fry the meatballs, turning them to cook on three sides for about 2 minutes per side, or until lightly golden then set them aside.
4. Make the Sauce and Simmer:
Remove most of the oil from the pan by scooping out with a spoon, leaving about a tablespoon in the pan.
Return the meatballs to the pan.
Add the crushed tomatoes, tomato paste, oregano, salt, pepper, cinnamon, and boiling water. Stir well.
Bring to a boil, then cover and simmer over low heat for 15 minutes.
5. Thicken the Sauce (Optional):
Remove or slightly tilt the lid to allow steam to escape. Increase the heat to high and boil for another 10 minutes to reduce the sauce (if there is not enough sauce then you can reduce the boiling time or add another ½ cup of boiling water).
(Optional) Mix cornflour with ice-cold water to make a slurry. Stir it into the sauce and boil for another 2 minutes until thickened.
6. To Serve:
Enjoy traditionally with STOVE TOP RICE, or with mashed potatoes, or gluten-free bread to soak up the sauce!
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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