Name: Soutzoukakia Smyrnika Me Patates (Smyrna Meatballs with Potatoes)
Total time: 25 min
Cuisine: Greek
Ingredients: 10 oz (283 g) Ground beef (85% lean); 10 oz (283 g) Russet potatoes, peeled and cut into 1-inch cubes; 2 oz (57 g) Yellow onion, finely grated; 2 cloves (6 g) Garlic, minced; 2 tbsp (10 g) Fresh parsley, chopped; 1 tsp Cumin; 1 tsp Coriander; 1/4 tsp Baking soda; 1 tsp Salt; 1/2 tsp Black pepper; 2 tbsp (30 ml) Olive oil; 14.5 oz (411 g) Crushed tomatoes; 1/2 cup (120 ml) Beef broth; 1/4 cup (60 ml) Dry red wine (optional, for sauce)

Breakfast · Greek · 25 min

Soutzoukakia Smyrnika Me Patates (Smyrna Meatballs with Potatoes)

Calories: 970
Protein: 52g
Carbs: 75g
Fat: 48g

Ingredients

10 oz (283 g) Ground beef (85% lean)
10 oz (283 g) Russet potatoes, peeled and cut into 1-inch cubes
2 oz (57 g) Yellow onion, finely grated
2 cloves (6 g) Garlic, minced
2 tbsp (10 g) Fresh parsley, chopped
1 tsp Cumin
1 tsp Coriander
1/4 tsp Baking soda
1 tsp Salt
1/2 tsp Black pepper
2 tbsp (30 ml) Olive oil
14.5 oz (411 g) Crushed tomatoes
1/2 cup (120 ml) Beef broth
1/4 cup (60 ml) Dry red wine (optional, for sauce)

Method

01Prepare the meatballs: In a large bowl, combine the ground beef, grated onion, minced garlic, chopped parsley, cumin, coriander, baking soda, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat. Shape the mixture into small, oval-shaped meatballs (soutzoukakia), about 1.5 inches long.
02Prepare the potatoes: Toss the cubed potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread them in a single layer.
03Brown the meatballs: Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the meatballs on all sides until nicely browned, about 5–7 minutes. Do not cook them through. Remove the meatballs from the skillet and set aside.
04Deglaze and build the sauce: Pour the red wine (if using) into the hot skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute. Add the crushed tomatoes and beef broth. Stir well and bring to a simmer.
05Assemble and bake: Return the browned meatballs to the skillet with the sauce. Nestle the seasoned potato cubes around the meatballs. Ensure the potatoes are mostly submerged in the sauce.
06Bake: Cover the skillet or Dutch oven tightly with a lid or foil. Transfer to a preheated oven at 375°F (190°C) and bake for 45–55 minutes, or until the potatoes are tender and the meatballs are cooked through. The sauce should have thickened slightly.
07Rest and serve: Let the soutzoukakia and potatoes rest for 5–10 minutes before serving. Serve hot, spooning extra sauce over the top.

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