Soutzoukakia Smyrneika & the Best mashed Potatoes: Greek Meatballs in Tomato Sauce with Mashed Potat

Soutzoukakia Smyrneika are sausage-shaped meatballs that are cooked in a hearty tomato sauce. I like to serve them with creamy mashed potatoes. This classic Greek comfort food can be made ahead and frozen for those busy days and it’s a recipe that the whole family will love.

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Printable Recipe: https://www.dimitrasdishes.com/soutzo...

Serves 8-10

For the Meatballs:
2 pounds ground beef (lean or 80/20)
2 small onions
A small bunch of fresh parsley washed and dried
1 and ½ cups breadcrumbs
½ cup milk
2 eggs, lightly beaten
2 garlic cloves
1 and ½ teaspoons ground cumin
1 teaspoon crushed dried oregano
1 and ½ teaspoons salt
¼ teaspoon black pepper, or to taste
Pinch of crushed red pepper flakes

For the Tomato Sauce:
3-4 tablespoons olive oil
1 garlic clove, grated
1 (28-ounce) can tomatoes, pureed
1 teaspoon granulated sugar
1 bay leaf
½ teaspoon ground cumin
Salt and pepper to taste
1 teaspoon dried crushed oregano

For the Mashed Potatoes:
4 pounds Russet or Gold potatoes or a combination of both
1 and ¼ cup half and half, heated
4 ounces salted butter, melted
2 teaspoons roasted garlic puree
Salt and black pepper to taste

Preheat the oven to 400 °F, 200 °C.

Make the meatballs:
Add the garlic cloves to a food processor and pulse until finely chopped.
Remove the leaves from the parsley and add to the food processor and pulse until finely chopped.
Peel and quarter the onions and add to the food processor in a few batches and pulse until finely chopped.
Add the onion, parsley, and garlic to a large mixing bowl along with all of the remaining meatball ingredients and mix well.
Shape the meatballs into balls or sausages and place on a baking tray.
Heat some olive oil in a cast-iron skillet and pan-fry the meatballs 3-4 minutes per side until golden. Transfer to a baking dish.

Make the sauce:

Add the olive oil and garlic to a small saucepan. Heat through for a few seconds and immediately add the pureed tomatoes. Season with salt, pepper, cumin, and sugar. Add the bay leaf and cook over medium heat for about 15 minutes or until thickened. Taste and adjust the seasoning. Add the dried oregano.

Assemble the dish:
Remove the soutzoukakia from the baking pan and pour the sauce on the bottom. Add the soutzoukakia over the sauce.
Bake in a preheated oven on the center rack for about 30 minutes.

Make the Mashed Potatoes:
While the soutzoukakia are baking make the mashed potatoes. Peel the potatoes and cut them into 2-inch cubes. Add the potatoes to a pot and cover with cold water. Season with a teaspoon of salt. Bring to a boil and cook until fork tender. About 8-10 minutes. Drain the water from the potatoes.
Pass the potatoes through a potato ricer into a mixing bowl. Add the hot half and half in a few batches along with the melted butter. Season with salt, pepper, and roasted garlic. Mix well with a wooden spoon or a spatula. Taste and adjust seasoning if needed.

Serve the meal with a salad and some feta cheese. Enjoy!

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