Smyrna meatballs

Smyrna meatballs, known as soutzoukakia Smyrneika in Greek and İzmir köfte in Turkish, are a cherished dish in both culinary traditions. These flavorful, spicy oblong meatballs are seasoned with cumin and garlic and served in a rich tomato-based sauce. The dish boasts a fascinating history, having been introduced to Greece by refugees from Asia Minor.

In the Greek version, the meatballs are typically made from a blend of minced beef, lamb, or occasionally pork. Essential ingredients include breadcrumbs, eggs, garlic, parsley, cumin, cinnamon, salt, and pepper. After forming, the meatballs are coated in flour and fried in olive oil. The accompanying tomato sauce is crafted with tomatoes, wine, onion, garlic, bay leaf, salt, pepper, and olive oil. Soutzoukakia are often served with pilaf or mashed potatoes, providing a comforting and hearty meal.

The Turkish rendition, İzmir köfte, closely resembles the Greek version but generally excludes pork. It sometimes includes additional ingredients like sliced potatoes, diced tomatoes, or hot pepper flakes, adding a unique twist.

The name İzmir köfte translates to "meatballs from İzmir" (formerly known as Smyrna). In Greek, σουτζουκάκια Σμυρνέικα translates to "spicy little sausages from Smyrna." Interestingly, soutzoukakia can also refer to cylindrical grilled meatballs. Another variation of the dish is soutzoukakia politika, referring to meatballs from Constantinople.

Whether you prefer the Greek or Turkish version, these meatballs are a delicious example of how culinary traditions can bridge cultures and histories.