Greek Cumin Meatballs

Greek Cumin Meatballs
Known as Soutzoukakia - these meatballs are actually meat-ovals technically. The mix of different meats and give a rich flavour and subtle cumin makes them stand out from their Italian counterparts.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4
Greek Cumin Meatballs


  • 200g or 4 slices of white bread
  • 100ml milk
  • 250g minced beef
  • 250g minced pork
  • 1 egg
  • 1.5 tsp ground cumin
  • 1 bunch mint - finely chopped
  • 1 bunch flat leaf parsley - finely chopped
  • 2 garlic cloves - chopped
  • 100g plain flour
  • 1 tbsp white wine vinegar
  • Vegetable oil
  • salt and pepper

For the sauce

How to make

for the sauce

  1. Put a medium sized saucepan on a medium heat. Finely chop the onion
  2. Add 4 tbsp of olive oil to the pan. Add the onion and stir until it is starting to caramelise
  3. Add the cinnamon, bay leaves and jar of Greka sauce. Fill the jar to the top with water and add to the pan
  4. Stir and simmer for 15 - 20 minutes. If the sauce gets too thick and starts to dry out, add a little more water

for the meatballs

  1. Cut the crusts of the bread and put in a bowl with the milk and leave to soak as you prep the rest of the ingredients
  2. Put the garlic, olive oil, egg and vinegar in a bowl and stir together until the ingredients are combined
  3. Add the soaked bread and milk, cumin and the chopped herbs
  4. Mash the mixture together with your hands, until the bread is broken up, season generously with salt and pepper
  5. Add in the beef and pork, mix again with your hands until the ingredients are completely combined
  6. Shape the meatballs into to long ovals (the traditional shape for these meatballs) and put in the fridge for at least 10 minutes to firm up
  7. Put a generous amount of flour in a tupperware container, and add the meatballs and roll them around in the flour
  8. Put a non-stick frying pan over a medium heat, add enough vegetable oil to cover the bottom of the pan, shaking off any excess flour, add the meatballs to the pan one at a time. Don't over fill the pan
  9. Brown them on both sides for around 5 minutes, and place on a plate lined with paper towels. Repeat with the remaining meatballs until they are all browned
  10. Add them to the sauce and simmer for 10 minutes, until the sauce thickens and meatballs are cooked all the way through
  11. Serve with rice, mash or cous cous (or even just some crusty bread)

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Products used in this recipe

Tomato Sauce with Mediterranean Herbs

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