Soutzoukakia Me Patates (Meatballs with Potatoes) is a classic, Greek comfort dish. This hearty meal comprised of aromatic meatballs and roasted potatoes in a tomato sauce makes a wonderful meal the whole family will enjoy.
Growing up Soutzoukakia Me Patates (Greek for meatballs with potatoes) was a comfort meal we enjoyed often. While there were plenty of meals that we didn’t all agree on and equally enjoy, this was definitely one that elicited zero complaints from the family! What is not to like about a dish comprised of tender meatballs and potatoes? It is the perfect meat and potatoes dish to satisfy everyone, young and old.
Soutzoukakia Me Patates elicits all the cozy feelings a home-cooked meal should. This delicious recipe is healthy, hearty and so flavourful, owing to the aromatic herbs used to create the meatballs. They cook up along with the potatoes in tomato sauce which produces a truly flavourful meal.
The meatballs or soutzoukakia are traditionally formed in oblong shapes, like stretched out eggs. In this recipe, they are not fried, instead they bake in the oven along with potatoes and tomato sauce. This results in the most tender, moist soutzoukakia.
Is this recipe easy? It is! Although it takes time to cook up, most of that time is hands-off and the oven does the work.
Tips for making the best Soutzoukakia Me Patates
- Use fresh ingredients. Fresh ground beef and fresh herbs go a long way in producing flavourful and tender soutzoukakia. I have used frozen (thawed) beef before and dried herbs and the dish is still delicious, but fresh is always better!
- Be gentle when mixing and forming the soutzoukakia. The secret to tender meatballs is using gentle hands. Avoid compacting the mixture too much as this will give you a denser, firmer meatball.
- Use a flavourful tomato sauce. I use my parents’ homemade sauce for this recipe but store-bought sauce works well too. Opt for something herby, like a tomato basil sauce.
- Check in from time to time: The cook time for this recipe depends on a couple of factors. As is the case with many other recipes, since oven temperatures can vary, keep this in mind and check in on your soutzoukakia and potatoes from time to time. Cook time will also depend on how thick you cut your potato wedges.
Ingredients in Soutzoukakia Me Patates:
For the soutzoukakia:
- ground beef
- bread crumbs
- salt and pepper
- olive oil
- potatoes, cut into wedges
- salt and pepper
- tomato sauce
How to prepare Soutzoukakia me Patates:
- Season the potatoes: Drizzle a large baking dish with the olive oil. Place the potatoes in the baking dish and season them with the oregano, salt and pepper. Toss them to ensure they are well coated.
- Top with tomato sauce: Pour the tomato sauce and water over the potatoes and bake at 350F for 30 minutes.
- Form the soutzoukakia: Meanwhile, form the soutzoukakia, by placing all of the ingredients in a large mixing bowl and mixing until combined. Scoop out a portion of the mixture into your hands and form it into an oval shape. Repeat with the remaining mixture and set them aside.
- Cook: Place the soutzoukakia on top of the par-cooked potatoes. Continue baking for 50-60 minutes or until the potatoes are fork tender and the soutzoukakia are cooked through. Gently flip the potatoes and soutzoukakia halfway through cooking to coat them in tomato sauce.
What to serve with soutzoukakia
This meat and potatoes dish goes well served up with a salad or a light veggie dish. Traditional Greek Salad, Cucumber Feta Salad, or this crunchy Radish Cucumber Salad are some of our favourite side salads to serve with this meal! Not a fan of salad? You could opt for Roasted Asparagus instead.
I also recommend warm, crusty bread to help soak up all that sauce! When there is no bread in sight, I whip up my 45-minute Easy Dinner Rolls.
I hope you enjoy this dish as much as I have for decades!
You may also like these other Greek comfort food recipes:
Soutzoukakia Me Patates
For the Soutzoukakia:
- 340g ground beef (3/4 lb)
- 3/4 cup bread crumbs
- 1/3 cup milk
- 1 egg
- 1/2 medium onion grated
- 1 clove garlic minced
- 3 tablespoons parsley chopped
- 1 tablespoon fresh mint chopped, (or 1 teaspoon dried mint)
- 1 teaspoon ground cumin
- 1/2 lemon juiced
- salt and pepper
- 1/4 cup olive oil
- 4 large potatoes cut into wedges
- 1 teaspoon oregano
- salt and pepper
- 2 cups tomato sauce
- 1 1/2 cups water
- Preheat oven to 350F. Drizzle a large baking dish with the olive oil.
- Place the potatoes in the baking dish and season them with the oregano, salt and pepper. Toss them to ensure they are well coated.
- Pour the tomato sauce and water over the potatoes and bake in the oven for 30 minutes.
- Meanwhile, form the soutzoukakia, by placing all of the ingredients in a large mixing bowl and mixing until combined. Scoop out a portion of the mixture into your hands and form it into an oval shape. Repeat with the remaining mixture and set them aside.
- Place the soutzoukakia on top of the par-cooked potatoes. Continue baking for 50-60 minutes or until the potatoes are fork tender and the soutzoukakia are cooked through. Gently flip the potatoes and soutzoukakia halfway through cooking to coat them in tomato sauce.*
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.