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Do You Make Soutzoukakia With Cinnamon, Cumin, or Both?

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kcixcy

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I've been thinking about making soutzoukakia soon, and I'm curious how everyone seasons theirs. I've noticed that some recipes rely heavily on cumin, while others include cinnamon, and some use a combination of both.

I've always thought the spices are what make soutzoukakia so distinctive compared to regular Greek meatballs. Cumin gives them that warm, earthy flavor, while cinnamon adds something a little different. I'm wondering whether using both creates a better balance or if one spice should really be the star.

I'm also curious whether these differences come from family traditions or regional cooking styles. I know everyone seems to have their own way of making this dish, especially when it comes to seasoning the meat and tomato sauce.

How does your family prepare soutzoukakia? Do you use cinnamon, cumin, or both, and how much do you typically add?
 
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