Soutzoukakia Meatballs
Soutzoukakia Meatballs



  • 3 slices of crustless white bread, torn
  • 125ml red wine
  • 500g lamb mince
  • 1 grated onion
  • 1 crushed garlic clove
  • 1 beaten egg
  • 1 tbsp chopped parsley
  • 1 tsp ground cumin
  • ½ tsp cinnamon
  • Tomato passata sauce, to serve
  • Preheat the oven to 180C. Pop the bread in a bowl and soak in the wine for 5 mins. Lightly squeeze out the wine, then mix the soaked bread with the lamb, garlic, onion, egg, parsley and spices. Season and mix well to combine. With damp hands, shape the mixture into 12 meatballs. Place on a baking sheet and cook for 20 mins until golden. Serve with a passata sauce.
30 mins
4 serving

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