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Soutzoukakia (Greek Meatballs) with Potatoes, Bacon and Peas

Christmas is just days away … and I am exhausted. And there are still gifts to wrap, more baking to finish up and of course some holiday cooking to partake in. So, I’m going to keep this short and sweet: I made a slight variation of the commonplace Greek dish, soutzoukakia (basically meatballs in a tomato sauce) and am here to share it with all of you.


There’s bacon, there are peas and there are potatoes … not to mention flavorful, moist meatballs … all cooked in a light tomato sauce.

It’s warming, it’s filling, it’s hearty, it’s delicious. Kali Orexi!

Soutzoukakia (Greek Meatballs) with Potatoes, Bacon and Peas

8 slices bacon, finely chopped
2 large potatoes, peeled and cut into 8 pieces each
3 cups peas

For the meatballs:
1 1/2 pounds ground beef/pork/veal combo
1/4 cup finely chopped parsley
1/4 teaspoon dried mint
1/2 teaspoon paprika
Medium onion, grated
1/3 cup breadcrumbs
1 egg
Salt and freshly ground pepper, to taste

For the sauce: 
1 tablespoon olive oil
Small onion, finely chopped
3 garlic cloves, minced
Pinch of crushed red pepper flakes
1 26.5-oz. box chopped tomatoes
1/2 cup red wine
2 tablespoons chopped parsley
1/2 teaspoon dried Greek oregano
Salt and freshly ground pepper, to taste

In a large bowl combine all the ingredients for the meatballs and knead briefly to mix. Cover and refrigerate for about an hour (time permitting). 

Heat a large skillet or dutch oven and brown the bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate and set aside. Remove most of the bacon fat from the skillet. Place the skillet back on the heat and add a tablespoon or so of olive oil. Begin forming the meat mixture into balls and brown them in the skillet on all sides. Remove the browned meatballs to a dish.

In the same skillet begin making the sauce. Add the onion and garlic to the skillet along with the crushed red pepper flakes. Cook for a couple of minutes until the onion is softened. Stir in the red wine and bring to a boil. Add the tomatoes and bring to a simmer. Stir in the parsley, oregano, salt and pepper. Add the potatoes and the meatballs to the sauce, cover skillet and simmer for about 20 minutes, or until the potatoes are cooked well. 

Place the peas along with the bacon bits into the sauce and simmer for 10 more minutes or until the peas are tender. Adjust seasonings and serve.

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12 Responses to “Soutzoukakia (Greek Meatballs) with Potatoes, Bacon and Peas”

  1. Sounds like a great meal for cool weather. The bright peas give it nice added color!

  2. Rosa says:

    Yuuuummy! That combo is great.

    Cheers,

    Rosa

  3. Cherine says:

    I love this dish, looks wonderful.

  4. It looks heartwarming and delish!

  5. I just made these recently..but I think I prefer this version. A little more heartier!

  6. Joan Nova says:

    Looks delicious to me! Merry Christmas and all best wishes to you and your family for a happy 2011.

    Joan

  7. Υπέροχα!Και οι τέλειες φωτογραφίες σου τα αναδεικνύουν!

    Καλά Χριστούγεννα με κάθε όνειρό σου να γίνεται πραγματικότητα!

  8. Foodjunkie says:

    I never thought of soutzoukakia without cumin, but these look delicous. Merry Christmas Maria!

  9. Soutzoukakia are my favorite kind of Greek meatball. Yours look amazing.
    Merry Christmas Maria!
    Magda

  10. [...] Soutzoukakia (Greek Meatballs) with Potatoes, Bacon and Peas [...]

  11. Peas and bacon are a surprisingly good combination – I would love to try these meatballs!

  12. Elly says:

    Wow, I never would have thought to pair soutzoukakia with bacon, but how delicious! We usually just have them with the sauce over mashed potatoes, like I had them growing up. Soutzoukakia is the second meal I made for my husband and I remember woefully undersalting them that time. He probably thought he had a lifetime of bad cooking ahead of him. :)

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