Description
Traditional baked Greek meatballs and potatoes, soutzoukakia, seasoned with garlic and cumin, simmered in rich tomato sauce and roasted together for a hearty Mediterranean meal.
Ingredients
Scale
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 large egg
- 1/2 cup breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium potatoes, sliced into wedges
- 3 cups crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine ground beef, minced garlic, egg, breadcrumbs, cumin, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into oval meatballs.
- Arrange sliced potatoes evenly in a baking dish. Drizzle with olive oil and season with oregano, salt, and black pepper.
- Pour crushed tomatoes evenly over the potatoes.
- Nestle the meatballs on top of the potatoes and sauce.
- Bake uncovered for 45 to 50 minutes until meatballs are cooked through and potatoes are tender.
- Let rest for 5 minutes before serving.
Notes
- Do not overmix the meat to keep meatballs tender.
- Slice potatoes evenly for uniform cooking.
- Spoon sauce over meatballs halfway through baking for extra moisture.
- Store leftovers in the refrigerator for up to four days or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 6g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg
Keywords: baked Greek meatballs and potatoes, soutzoukakia recipe, Greek meatballs in tomato sauce, Mediterranean meat and potatoes