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  • 1/2 pound ground pork
  • 1/2 pound ground lamb
  • 1/4 pound ground beef
  • 1 onion chopped
  • 4 cloves garlic, chopped
  • 6 cloves garlic, roasted and mashed
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • Coarsely ground black pepper
  • 1 tablespoon Dijon mustard
  • 8 slices white bread, crusts removed
  • 1/2 cup 2% reduced-fat milk
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, sliced
  • 1 large onion. chopped
  • 1/2 cup red wine
  • 2 cups reduced-sodium beef broth
  • 2 cups reduced-sodium chicken broth
  • 1 can (28-ounce) Italian plum tomatoes, undrained
  • 4 whole bay leaves
  • 1/2 cup tsakistes or best-quality green olives, pitted and halved
  • 1/2 cup kalamata olives, pitted and halved
  • Fresh parsley, dill and mint, chopped (optional)
  • 2 teaspoons dried oregano


  1. To prepare meatballs, combine pork and next 10 ingredients (pork though mustard) in a large bowl. In a separate bowl, soak bread in milk until saturated. Remove bread from milk, squeezing to drain off extra milk. Add bread and excess milk to meat mixture; mix well. Shape mixture into 24 (golf ball size) meatballs. Dredge in flour.
  2. Heat oil in a Dutch oven. Add meatballs; cook until brown on all sides. Remove and drain on paper towels.
  3. Add oil, sliced garlic and onions to pan; sauté until golden brown, about 5 minutes. Add wine; stir to loosen brown bits. Cook until most of the liquid is absorbed, 10 to 15 minutes. Add broths and tomatoes. Stir, breaking up tomatoes a bit. Add bay leaf. Simmer 30 minutes. Add meatballs to sauce. Cook 1 hour.
  4. Just before serving, add olives, fresh herbs, if desired, and oregano. Stir to combine.
Recipe by Chef Michael Psilakis.

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The recipe was originally published as Soutsoukakia (Greek Meatballs) on

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