Greek Soutzoukakia with Spaghetti
Spiced beef meatballs simmered in a tangy tomato sauce, served over spaghetti. A weeknight version of the Greek classic—fragrant with cumin and oregano, ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb ground beef
- ½ medium onion, minced
- ⅓ cup breadcrumbs
- 1 tsp cumin
- 1 tsp dried oregano
- 1 can (14 oz) canned crushed tomatoes
- 12 oz spaghetti
Instructions
- 1
Boil salted water in a large pot. Add spaghetti and cook until al dente, about 9 minutes. Reserve 1 cup pasta water before draining.
- 2
While pasta cooks, combine ground beef, minced onion, breadcrumbs, cumin, oregano, salt, and pepper in a bowl. Form into 12 oblong meatballs.
- 3
Heat oil in a large skillet over medium-high. Working in batches, sear meatballs 2 minutes per side until browned. Transfer to a plate.
- 4
Pour crushed tomatoes into the skillet. Return meatballs, reduce heat to medium, and simmer 8 minutes until sauce thickens slightly.
- 5
Toss spaghetti with the meatballs and sauce. Add splash of reserved pasta water if needed. Serve hot.
Tools you’ll need
- large pot
- large skillet (12-inch)
- mixing bowl
- tongs or slotted spoon
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