Soutzoukakia with Roasted Potatoes in Tomato Sauce Recipe
Soutzoukakia Me Patates is a classic Greek dish featuring flavorful cumin-spiced ground beef meatballs baked with tender potato wedges in a rich tomato sauce. This comforting oven-baked meal delivers perfectly seasoned meat paired with soft, herbed potatoes, making it a hearty and satisfying Mediterranean favorite 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 Dish
- Method: Baking
- Cuisine: Greek
Ingredients
Scale
Meatball Mixture
- 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
Potatoes 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 and prepare baking dish: Preheat your oven to 350°F (175°C). Drizzle a large baking dish with olive oil to prevent sticking and to add flavor to the potatoes.
- Season and bake potatoes: Place the potato wedges in the prepared baking dish. Season them with oregano, salt, and pepper, then toss well to coat all pieces evenly. Pour the tomato sauce and water over the potatoes. Place the dish in the oven and bake the potatoes for 30 minutes to begin the cooking process.
- Prepare the meatballs (soutzoukakia): While the potatoes bake, combine the ground beef, bread crumbs, milk, egg, grated onion, minced garlic, parsley, fresh or dried mint, ground cumin, lemon juice, salt, and pepper in a large mixing bowl. Mix thoroughly to blend all ingredients evenly. Shape the mixture into oval-shaped meatballs by scooping portions and forming them with your hands.
- Add meatballs to potatoes and continue baking: After the initial 30 minutes of potato baking, carefully place the formed soutzoukakia on top of the partially cooked potatoes. Return the dish to the oven and bake for an additional 50-60 minutes, or until the potatoes are fork tender and the meatballs are fully cooked through.
- Flip for even cooking: Halfway through this final baking period, gently flip the potatoes and meatballs to coat them evenly in the tomato sauce and to ensure even cooking and flavor distribution. Once cooked, remove from oven and serve warm.
Notes
- Be sure to flip the potatoes and meatballs halfway to maintain moisture and flavor.
- You can substitute ground lamb for beef for a more traditional Greek flavor.
- Serve with crusty bread or a side salad for a complete meal.
- If desired, add a pinch of chili flakes to the meat mixture for a spicy kick.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
Keywords: Soutzoukakia, Greek Meatballs, Tomato Sauce, Baked Potatoes, Mediterranean Cuisine, Ground Beef Recipe
