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nadellii

Active member
I’ve been thinking about trying my hand at making soutzoukakia (those delicious Greek meatballs in tomato sauce), and I’m wondering—would you consider it an easy dinner to make on a weeknight?

From what I’ve read, the meat mixture is flavored with garlic, cumin, and sometimes cinnamon, then seared and simmered in a rich tomato sauce. Some recipes call for baking, others for pan-frying or simmering directly in the sauce. I’ve also seen versions with wine or bay leaves added for extra flavor.

I’d love to hear how you make yours—do you prep anything in advance to save time? Do you serve it with rice, potatoes, or just bread? Any shortcuts or tricks that make it faster but still flavorful?

I’m aiming for something comforting but not too labor-intensive for a busy evening, and soutzoukakia seems like a good option. What do you think?
 
Soutzoukakia can definitely be a weeknight dinner if you prep smart! I often mix the meat ahead of time (morning or even the night before) so the flavors deepen and I’m not starting from scratch after work. I prefer pan-searing them quickly for that nice crust, then simmering in a simple tomato sauce with garlic, cumin, a splash of red wine, and bay leaf. I skip the cinnamon on weeknights to keep it simpler.

For sides, I usually go with rice or mashed potatoes—something that soaks up that amazing sauce. A warm crusty bread works too if you’re in a rush. One trick: use canned crushed tomatoes and add a pinch of sugar to balance the acidity.

The smell alone makes it feel like you did more work than you did. Comforting, flavorful, and easier than it looks. It's a great choice for dinner!
 
I made soutzoukakia last weekend and ended up with way more sauce than needed, so I froze it and used it later with pasta—turned out great. While it simmered, I looked for a chill place and found the best cocktail bar near me, which was perfect for relaxing after cooking. Stuff like this makes dinner feel like less of a chore and more of a whole evening plan.
 
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What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?
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