Greek tomato meatballs (Soutzoukakıa) from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 244) by Yasmin Khan

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Accompaniments: Almost fava; Halloumi saganaki; Greek salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground beef for ground lamb.

  • Happykikkers on March 28, 2025

    So tasty! Ate with baked pita chips. I was a little short on time and didn’t let the sauce simmer fully before adding the meatballs. But all worked out really well! Can’t wait for leftovers tomorrow!

  • TrishaCP on June 06, 2022

    These are really good meatballs. I was distracted and inadvertently added the spice for the meatballs to the sauce (in addition to the spices for the sauce). It turned out just fine. I used a combination of beef and pork.

  • bernalgirl on May 28, 2022

    These meatballs are tender, flavorful, and easy to make. I cued my kids to expect a different flavor profile from Italian meatballs, and we all enjoyed this served over orzo and topped with crumbled feta. I made this to serve alongside the Broccolini with red peppers and dill from the same cookbook, which is already a favorite.

  • jenburkholder on May 09, 2022

    These were tasty. We used a mix of lamb and Impossible (thus fully satisfying no one), and made mostly according to direction. Solid meatballs.

  • Nkrieda78 on November 20, 2021

    I did add some Urfa and aleppo pepper to the sauce as well as a bit of Turkish oregano

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