Soutzoukakia with Baked Potatoes in Tomato Sauce Recipe

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If you’ve ever dreamed of a dish that wraps you in the comforting embrace of tender, aromatic meatballs swimming in vibrant tomato sauce alongside wonderfully soft, baked potatoes, you’re going to adore this Soutzoukakia with Baked Potatoes in Tomato Sauce Recipe. It’s a harmonious blend of warm spices, fresh herbs, and simple ingredients that come together to create a hearty meal that feels like a loving kitchen hug. Whether for a family dinner or a cozy weekend treat, this recipe brings the flavors of Mediterranean home cooking right to your table.

Ingredients You’ll Need

The ingredients for this Soutzoukakia with Baked Potatoes in Tomato Sauce Recipe are delightfully straightforward yet each one plays a vital role in building layers of texture, flavor, and color. From fresh herbs brightening the scent to the spices that deepen the meat’s richness, these components come together with precision and simplicity.

• 340g ground beef: The hearty base for your soutzoukakia, providing a rich, juicy texture.
• 3/4 cup bread crumbs: Helps bind the meatballs while keeping them tender.
• 1/3 cup milk: Adds moisture so the meatballs stay juicy during baking.
• 1 egg: Essential for holding the meat mixture together and giving it structure.
• 1/2 medium onion (grated): Infuses a subtle sweetness and moisture to the meatballs.
• 1 clove garlic (minced): Brings a punch of savory depth and aroma.
• 3 tablespoons parsley (chopped): Freshness and vibrant green color that lift the dish.
• 1 tablespoon fresh mint (chopped) or 1 teaspoon dried mint: Introduces a fragrant and uniquely Mediterranean flair.
• 1 teaspoon ground cumin: Adds warmth and a subtle earthiness to the mix.
• 1/2 lemon (juiced): A bright splash of acidity to balance richness.
• Salt and pepper: Basic but crucial seasonings that tie everything together.
• 1/4 cup olive oil: Used for drizzling to keep potatoes and sauce lush.
• 4 large potatoes (cut into wedges): These soak up the tomato sauce beautifully and become tender and flavorful.
• 1 teaspoon oregano: Adds a classic Mediterranean herb note to the potatoes.
• 2 cups tomato sauce: The vibrant canvas that coats the potatoes and meatballs with rich flavor.
• 1 1/2 cups water: Dilutes the tomato sauce slightly to create the perfect baking liquid.

How to Make Soutzoukakia with Baked Potatoes in Tomato Sauce Recipe

Step 1: Prepare the Potatoes

Begin by preheating your oven to 350°F. Drizzle a large baking dish with olive oil to infuse a silky layer of richness. Toss the potato wedges in oregano, salt, and pepper to season them perfectly. Spread them evenly in the dish, ensuring every wedge gets a bit of that olive oil love—this will help them roast beautifully as they bake in the tomato sauce later on.

Step 2: Start Baking Potatoes in Tomato Sauce

Next, pour the two cups of tomato sauce and one and a half cups of water over the potatoes. This simple liquid mixture is what transforms the dish, creating a luscious, aromatic environment that softens the potatoes and infuses them with rich, tangy flavor. Slide the baking dish into the oven and let it bake for 30 minutes, giving the potatoes a head start to become tender.

Step 3: Mix the Soutzoukakia Meatballs

While the potatoes are baking, combine your ground beef, bread crumbs, milk, grated onion, minced garlic, parsley, mint, cumin, lemon juice, egg, salt, and pepper in a large bowl. Mix everything until just combined — be gentle to keep those meatballs tender and juicy. Then form the mixture into oval-shaped meatballs, which is the traditional shape that sets soutzoukakia apart from ordinary round meatballs. Set these aside as you prepare for the next step.

Step 4: Combine and Finish Baking

After the potatoes have baked for 30 minutes, take the baking dish out and gently nestle the soutzoukakia on top of the par-cooked potatoes. Return the dish to the oven and bake for an additional 50 to 60 minutes. Remember to gently flip the potatoes and meatballs halfway through cooking; this ensures they stay nice and juicy while getting coated evenly in the rich tomato sauce. By the end, your potatoes should be fork-tender, and the soutzoukakia cooked through, perfectly infused with all that lovely sauce.

How to Serve Soutzoukakia with Baked Potatoes in Tomato Sauce Recipe

Garnishes

To elevate your serving, sprinkle freshly chopped parsley or a few mint leaves on top right before serving. A light drizzle of extra virgin olive oil adds beautiful shine and intensifies the Mediterranean flavors. For a burst of color and freshness, consider a few thin lemon wedges on the side to squeeze over each bite.

Side Dishes

This dish is filling on its own but pairs wonderfully with a simple Greek salad or a bed of fluffy rice pilaf. Light, tangy sides cut through the richness of the soutzoukakia and complement the tomato sauce perfectly, balancing hearty comfort with fresh, bright flavors.

Creative Ways to Present

Serve the meatballs and potatoes family-style right from the baking dish for a heartfelt, rustic meal. Alternatively, plate the potatoes as a base, topping them with the soutzoukakia and spooning extra tomato sauce over everything for a restaurant-quality presentation that grabs attention and taste buds alike.

Make Ahead and Storage

Storing Leftovers

Leftover Soutzoukakia with Baked Potatoes in Tomato Sauce Recipe keeps beautifully when stored in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after a day, making it ideal for next-day lunches or quick dinners.

Freezing

You can freeze the meatballs and potatoes separately or together in an airtight, freezer-safe container. They’ll keep well for up to 2 months. Just thaw overnight in the fridge before reheating to preserve the texture and flavors.

Reheating

The best way to reheat is gently in the oven at 325°F until warmed through, which helps maintain the tender potatoes and juicy meatballs without drying out. Microwaving works too for convenience, but take care to cover the dish to keep moisture locked in.

FAQs

Can I use ground lamb instead of beef for this Soutzoukakia with Baked Potatoes in Tomato Sauce Recipe?

Absolutely! Ground lamb adds a richer, gamier flavor that pairs beautifully with the spices and herbs. It’s a great way to add a slightly different but equally delicious twist.

What can I use if I don’t have fresh mint?

Dried mint is a perfectly fine substitute and you only need about a third of the quantity fresh mint calls for. It still lends that signature Mediterranean note to the meatballs.

Is it necessary to flip the meatballs and potatoes halfway through baking?

While not mandatory, flipping helps to evenly coat everything in the tomato sauce and ensures the meatballs cook uniformly. It also prevents sticking and makes the potatoes taste wonderfully saucy on all sides.

Can I make this recipe vegetarian?

For a vegetarian variation, try replacing the meatballs with hearty lentil or chickpea patties and use vegetable broth in the tomato sauce. The flavor profile changes but remains just as comforting.

How spicy is this Soutzoukakia with Baked Potatoes in Tomato Sauce Recipe?

This recipe leans towards warmth from cumin without strong heat. If you prefer spicy, add a pinch of cayenne pepper or red pepper flakes to the meat mixture for a bit of a kick.

Final Thoughts

There’s something truly special about the way the meatballs, baked potatoes, and tomato sauce come together in this Soutzoukakia with Baked Potatoes in Tomato Sauce Recipe. It’s a dish made from simple ingredients, but when combined with love and a bit of patience, the result is spectacular. Give it a try to bring a taste of Mediterranean comfort and joy into your kitchen—you might just find a new all-time favorite.

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