Homebase for me when in Greece is the fishing and tourist town of Nea Kallikratia in Halkidiki. It’s situated about 30 minutes south of Greece’s second largest city, Thessaloniki.
It’s home away from home and I’m welcomed by family and friends. The people who have summer homes here are mostly from Thessaloniki and the rest are tourists and Greeks from the Diaspora who have bought summer homes (like our family).
Thessaloniki has “dopia” Greeks from Macedonia (my family), Pontions, Vlachs and Greeks who fled Asia Minor from Constantinople (Istanbul) and Smyrni (now Izmir).
If one ever gets into the middle of a Greek chat on food, references to the rich cooking legacy brought back from Constantinople and Smyrni arise almost every time.
“This lady from Constantinople works magic in the kitchen” or “that lady from Smyrni turns the simplest foods into gold”. Ya get my drift?
Our family is lucky to have “Effie from Smyrni” amongst our close family friends. My mom swims out to sea with her gal pals and the ladies will discuss the days issues…kids, grandchildren, Greece’s rising costs, the weather and…food. These ladies wade in the warm blue waters and discuss recipes, exchange ideas.
I often do the same with my walks along the beach. I get restless just sitting on my beach chair but do still want a tan and I do enjoy socializing.
I do my walkabout, pace the beach, greet family & friends, ask what’s going for the evening, extend or accept invites for “kafe” and I ask the ladies “what’s cookin'”?
Effie from Smyrni brings leftovers to the beach and feeds her grandchildren (sometimes me). On one such day she brought Soutzoukakia Smyrneika With Olives.
This is a departure on the classic Soutzoukakia Smyrneika which are a sausage-like meatball simmered in an aromatic sauce – a favourite for many Greeks.
This version is slightly different but surprisingly refreshing and wonderful in taste and aroma. When the meatballs were simmering in the sauce, I was thinking, “this dish screams Greece meets East”!
The olives used here are green olives from Halkidiki and they provide the unique flavour and aroma to this dish.
When making the meatball mixture, avoid the temptation to overseason the meat. The flavour will balance out when the olives simmer in the aromatic sauce.
I loved this dish for it’s simplicity, the aroma made me wait in anticipation and the flavours of the meal rewarded my patience when I finally plated the meal.
Soutzoukakia Smyrneika With Olives
(serves 6)
1lb. lean ground beef
1/lb. lean ground lamb
2 cloves of garlic, minced
1 cup of breadcrumbs
1/2 tsp. cumin
4 Tbsp. red wine
1 tsp. of salt
1 tsp. of black pepper
3 Tbsp. olive oil 
Sauce
2 large, ripe tomatoes, passed through a grater
1 large onion passed through a grater
1 tsp. tomato paste, diluted in 1 cup of water
1/4 cup of olive oil
1 cup of green olives
salt and pepper to taste
- In a bowl, combine all the ingredients of the meatballs and knead with your hands until mixed. Fry off a small meatball and taste-test. Adjust seasoning accordingly.
- Shape the meat mixture into sausage shaped meatballs and reserve on a plate.
- Place a large skillet on medium heat and add your olive oil and grated onion and simmer for about 3-5 minutes. Now add your tomatoes and tomato paste mixture and bring to a bowl. reduce to a simmer and cook down for about 10 minutes or until the sauce has thickened.
- Now gently lay the meatballs into the simmering sauce along with the olives and simmer slightly covered for another 10 minutes. If the sauce is too runny, carefully remove the meatballs and simmer the sauce until you’ve achieved the desired thickness. Place the meatballs back in the sauce to heat through.
- Serve hot with rice pilaf or fried potatoes.
61 Responses
Welcome back Peter!
Greece is beautiful. I love your pictures. I would like to go swimming.
And the olive dish look wonderful.
Hi Peter, lovely to have you back. I like Soutzoukakia and this looks like a great version of it.
Those smyrnioi, alwasy put strange inredients in their food and make it taste FANTASTIC. The sea looks fantastic. I am so coming to Xalkidiki next year, phyllo lessons or not
Fantastic is my new favourite word apparently…
How tempting you make it all sound. If I quit my job and move to a Greek island I will lay the blame at your door!! I’ve never had this dish but the description is enticing and the photos … well, I should know better than to read just before lunch time!
It’s great hearing how you spent your lazy days on the beach Peter…and indulging in all that food. The soutzoukakia look like a taste sensation when combined with the olives.
Love the thought of discussing daily issues over a swim! That’s one healthy exercise I wish I could do and I will….as soon as I learn how to swim :)
Soutzoukakia looks delicious! Lamb and beef go really well with tomatoes and olives
Glad to see you are back with the real authentic Greek food and how to do it. Ground beef+lamb is such a great combo
Your mildly sunburned mug shot is so funny. Was in yr first return post
cretans often use green olives (smaller and brighter in colour than the ones in your photo) in tomato saues – it looks unusual and i needed a while to get used to them cooked in this way
Peter
Could you please translate the prices on the olive bin into Canadian or American currency? Thanks
All that walking and swimming in the sun makes for a healthy vacation. Despite any feasting w family and friends on real Greek cooking and retsina
I can only imagine how dreamy your trip to Greece must have been.
The soutzoukakia look so savoury and delicious. Being such a big olive lover , I am curious about the flavor of the Halkidiki olives.
What an incredible way to spend the day! I think I would really like the beaches in Greece!
That dish looks incredible too!
Just the idea of Eastern food mingled with Greek intrigues me. The sauce looks gorgeous and I think the green olives in the sauce would add a certain special something to otherwise ordinary ingredients. And where is your speedo????? Don’t tell me it was in the wash.
Love the post Peter and that dish looks delish with a capital D
I will HAVE to have a go at that!
Soutzoukakia Smyrneika-tastic!!
This looks wonderful (and is making me hungry.) I’ve seen similar dishes (from a lot farther east than Smyrni!) but the olives are new to me. I bet this would make my father-in-law’s day!
What a wonderful story of visiting with family and friends (presumably old and new). Love your pictures. The water is so vivid and the sun so bright (I’m feeling sunburned by the sun’s reflection from your picture!). Thank you for the ongoing travelogue!
I passed an award on to you. You can pick it up on my blog!
You’re just back from Greece…Kevin’s going to Greece…I need to go to Greece :o I love the sound of these meatballs. I wish I could get my hands on some decent olives–I’ll have to save this for when I do. They look delicious!
You’re just back from Greece…Kevin’s going to Greece…I need to go to Greece :o I love the sound of these meatballs. I wish I could get my hands on some decent olives–I’ll have to save this for when I do. They look delicious!
You’re just back from Greece…Kevin’s going to Greece…I need to go to Greece :o I love the sound of these meatballs. I wish I could get my hands on some decent olives–I’ll have to save this for when I do. They look delicious!
You’re just back from Greece…Kevin’s going to Greece…I need to go to Greece :o I love the sound of these meatballs. I wish I could get my hands on some decent olives–I’ll have to save this for when I do. They look delicious!
You’re just back from Greece…Kevin’s going to Greece…I need to go to Greece :o I love the sound of these meatballs. I wish I could get my hands on some decent olives–I’ll have to save this for when I do. They look delicious!
You’re just back from Greece…Kevin’s going to Greece…I need to go to Greece :o I love the sound of these meatballs. I wish I could get my hands on some decent olives–I’ll have to save this for when I do. They look delicious!
You’re just back from Greece…Kevin’s going to Greece…I need to go to Greece :o I love the sound of these meatballs. I wish I could get my hands on some decent olives–I’ll have to save this for when I do. They look delicious!
You’re just back from Greece…Kevin’s going to Greece…I need to go to Greece :o I love the sound of these meatballs. I wish I could get my hands on some decent olives–I’ll have to save this for when I do. They look delicious!
Ok, so I have only recently been exposed to your blog but you are killing me with this food. It looks awesome! I really want to try this Soutzoukakia, of course anything with ground meat is high on my list of things to try!
The sea looks blissful – what I wouldn’t give to be there instead of sat here in my cold grey office…
The meatballs would undoubtedly cheer me up though… and are far more feasible!
Man, does that beach looking inviting as its cold & rainy here in Minnesota. That dish is so beautiful too.
Beautiful beach photos. Is that your Mom and Dad? The meatballs remind me of my Mom’s cooking. Thank you for the great recipe.
Nia Kallikratia sounds and looks like paradise! Ever since I first saw Shirley Valentine, I’ve always longed to visit Greece.
This dish looks so good. I think I know what I’m making tonight, if I can find some decent olives!
Welcome back, Peter! We’ve missed you. Although these stories (and recipes) from your travels are worth the wait . . .
I’ve never been a fan of cooked green olives, but this recipe might make me a believer. I love the story of where the recipe came from – the best way ever to learn about new tastes and flavors!
They look delicious. Can’t wait to cook them again.
Thank you so much for these glimpses into your Greek life, Peter!
I can see you flirting with the ladies and tradinf recipes on the beach. What an idyllic summe. The meatballs looks delish. I love the touch olives.
Emiline, thanks…you should visit sometime (and they'd luv your desserts).
Sylvie, I love the classic but this one was fab too.
Ioanna, didn't I tell you I had some Smyrneika up my sleeve?
Joanne, you should visit…I see Italians in Greece each summer (with reason).
Pete, you know us Greeks…it's either complaining, food or sports!
Lore, swimming is part of the summer culture there…swim and chat, debate, etc.
Dennis, I had to come back with some colour! As for the price of olives, 2kg for 5 euros or $8.
Kiwi, I wish these olives remained green. They darkened in the cooking process.
Lifeinrecipes…good green olives is what they taste like!
Judy, you'd love the beaches there, especially the ones with bar service!
Prudy, the Greeks got lot of spices from afar as back then we ruled the seas. As for the Speedo, I can offer private viewings! lol
Jan, with your love of greek food, I'm sure you'd pull off the dish.
Marjie, you're welcome…more to come.
Judy, thanks for the award, hun.
Mike, you'd love it there and gain a greater appreciation of seafood too!
Mediocre, thanks and keep on visiting!
Kittie, patience m'lady.
Kat, it rained once when I was there.
Jen, that's "Effie" and her husband.
Sticky, the beach is very nice but would you believe there are even nicer beaches?
Lia, thanks and I'll be doing some Greek wine reports too.
Laurie, up to about a year ago I felt the same way but I'm getting into cooking olives…alot.
Ivy, I never tire of soutzoukakia either!
Jen, you're welcome…there's more.
Glam, no flirting…hard to tell who's married & not! :)
Note to self: get thy rear to Greece.
I want to linger in the clear, blue sea and talk food & recipes with the locals, then go back to my digs and make what we discussed (with a bottle of Greek wine in hand of course).
*Sigh* …someday.
Oh I bet the aroma was pleasing. Cumin and red wine braising away smells divine.
As for your carbonara, whenever I make that make guests get heart palpitations afterwards. Ha!!
Hi Peter! I know I already commented on this, but I had to come back. I made this dish tonight for dinner and it was out of this world! I served it with boiled potatoes and green beans. Everyone loved it! Thanks for the recipe.
What a striking dish! It’s nice to see pictures from Greece alongside of your personal story — I look forward to more!
what a dream vacation, Peter!! the water looks gorgeous!!
I think the addition of the olives sounds perfect! I noticed you grilled the meatballs in your first version and simmered these… which method did you prefer??
Wow, definitely a Greek dish I have to try. Cumin, red wine? Greece meets East: my appetite has definitely been whetted.
Great pictures!
I’m new here and just wanted to say that I really enjoyed browsing your blog and will certainly come back to try some of these recipes. Everything looks so good! We have a little Mediterranean restaurant in our city that serves some similar food and we just love it. I actually wrote about this place in one of my previous posts called “Ray of Sunshine”.
These are the tastiest n biggest meatballs I’ve seen!
what a pretty and interesting dish! they’re like meat-footballs rather than meatballs. oh, and the water on that beach is stunning. my desire to go to greece is becoming urgent. :)
Hi Pete, I found your blog last Christmas when surfing for a good kourabiedhes recipe and have been hooked ever since! In fact, we’ve missed your posts and have been waiting for your return! We’re Greeks living in the UK and miss good Greek food .. your gorgeous recipes have actually made a huge difference to the quality of our lives .. so just wanted to say thank you! Xilia Euxaristo!
Tell me Peter, are these holiday posts going to take long….I’ll come back when they are all done……jokes!!!!!!! I am just green with envy. Jealousy makes you nasty!!!!!
Peter, lovely dish and beautiful picture how ever!!! I enjoy your pictures of Geece, I love the sea colour is wonderful!! In Greece the sea water is warm or cold??? because our sea is so cold!!!xxxGloria
Welcome back Peter! I’d love to see Greece one day… looks so incredibly beautiful.
This dish is speaking to my cravings and senses right now…. really looks great.
Sandie, it's not that far fetched…get that passport in order and save some ducats…ta-da!
Dawn, exactly…wine & cumin…great combo.
Sticky, that's fabulous news…I'm all giddy that everyone like it!
Allen, more to come!
Antonio, I always prefer grilled but this is "Efiie's" recipe and I followed her directions.
JS, ya dig that eh?
Michelle, welcome and enjoy the Greek food trip. Feel free to comment or email me with any questions.
Noob, it's all an illusion! lol
Grace..LOL @ meat footballs…well the NFL season has begun!
Hi Meli and thank you so much for your kind words and encouragement. It's readers like you that fill me the passion to share Greek food.
Nina, now now…you have summer coming up, don't complain!
Gloria, the sea is very warm…not cold at all in the summer.
Meghan thanks…make that trip soon – you wonder why I stalled for so long!
Mmm, I love soutzoukakia! One of my favorites. I adore them over mashed potatoes. This version with the olives looks delicious. Thanks for sharing about your trip Peter! You are really making me want to go back. Wanna buy my ticket? :)
What’s strangue Peter all my life I had swimm in cold sea!! (Pacific Ocean) xxGloria
Hey is that mom rockin’ the bikini? Go mom!
Peter, I can’t find ground lamb, what would be a good substitute, just more beef?
Elly, if I bought you a ticket then I’d have to buy everyone a ticket! ;)
Gloria, definitely not cold water where my beach is.
Nicole, it’s Ms. Effie…the lady who offered up the recipe.
Pam, all ground beef is perfectly fine.
Looks EXACTLY like what Nick the Greek (I swear that’s what he went by) back in Jersey used to make us “special” at the diner. Total comfort food!
I know and love this dish! In fact, I had made this recently for a dinner we had at home and everyone loved them. Good work!
Oh my gosh, this sounds exactly like a dish we had on holiday a couple of years ago! Thanks so much for sharing, I can’t wait to try this.
OMG, I want somebody to come and feed me these leftovers next time I’m tanning on a beach!! Lovely relaxed photo too :)
oh the lovely olive! can’t imagine life without olives or olive trees….makes a great meatball too!