Go Back Email Link
Overhead view of sujakaki soutzoukakia Smyrna meatballs in tomato sauce served over rice pilaf on a white plate with serving bowl on white marble surface
Lindsay Lehrer

Our Family's Soutzoukakia Smyrna Meatballs

Inspired by Greek soutzoukakia, as rebuilt by an Armenian great-grandmother from Smyrna
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Armenian, Armenian-American, Greek, Greek-inspired
Calories: 268
Ingredients Equipment Method Notes

Ingredients
  

The Meatballs
  • 1 lb ground sirloin
  • ½ cup breadcrumbs
  • 1 large egg
  • 2.5 tablespoons taco seasoning
The Sauce
  • 8 oz tomato sauce
  • 8 oz water
  • ¼ cup ketchup
  • 1 tablespoon taco seasoning
For Searing
  • 2 tablespoons oil

Equipment

  • Large mixing bowl — for combining the meatball ingredients
  • Skillet or sauté pan — for searing the meatballs before cooking
  • Saucepan with lid — for the stovetop method
  • Instant Pot or pressure cooker — for the fastest and most effortless method, especially when tripling the batch
  • Crockpot or slow cooker — for the set-it-and-forget-it method
  • Measuring cups and spoons
  • Tongs or a spatula

Method
 

Make the Meatballs
  1. In a large mixing bowl, combine ground sirloin, breadcrumbs, egg, and taco seasoning. Mix until fully combined. Form into oblong shapes — longer rather than round, similar to the traditional soutzoukakia shape.
Sear the Meatballs
  1. Heat 2 tablespoons of oil in a skillet over medium-high heat. Sear each side of the meatballs for approximately 2 minutes until golden brown. You are not cooking them through at this stage — you are building color and flavor. Do not skip this step.
Make the Sauce
  1. In a bowl or measuring cup, combine tomato sauce, water, ketchup, and taco seasoning. Stir until combined.
Choose Your Cooking Method
  1. Stovetop: Add seared meatballs and sauce to a saucepan. Cover and simmer on low for 20 to 25 minutes until the sauce thickens and meatballs are cooked through.
  2. Instant Pot: Add seared meatballs and sauce to your Instant Pot. Pressure cook on high for 5 minutes. Allow a full natural slow release before opening.
  3. Crockpot: Add seared meatballs and sauce to your crockpot. Cook on low for 6 hours or high for 4 hours.
Serve
  1. Serve over rice pilaf or alongside roasted or mashed potatoes. Crusty bread for sauce dipping is always welcome.

Notes

Tripling the recipe: This recipe scales beautifully and is perfect for family gatherings. Triple the ingredients and use the Instant Pot method — the pressure cooking time stays at 5 minutes regardless of how large the batch is. This is the easiest way to feed a crowd without standing over the stove.
Do not skip the sear: Regardless of which cooking method you choose, always sear the meatballs first. The golden crust builds the flavor foundation the entire dish rests on and helps the meatballs hold their shape in the sauce.
Meatball shape matters: Traditional soutzoukakia are oblong rather than round. The elongated shape gives more surface area for searing and helps them stay together as they simmer in the sauce.
Homemade taco seasoning: Store bought taco seasoning works perfectly here. If you prefer homemade, combine cumin, chili powder, garlic powder, onion powder, and smoked paprika. A cumin-forward blend actually brings this version closer to the original Greek soutzoukakia spice profile.
Leftovers: Store meatballs and sauce together in an airtight container in the refrigerator for up to 4 days. The flavor deepens overnight and leftovers are arguably better the next day.
Freezer friendly: This recipe freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Serving suggestions: Rice pilaf is the most traditional pairing and soaks up the sauce beautifully. Roasted or mashed potatoes work equally well.