What Greek name is used for spicy oblong Smyrna meatballs in tomato sauce?

The Greek name for spicy oblong Smyrna meatballs in tomato sauce is soutzoukakia Smyrneika.

These elongated meatballs are made with minced meat, commonly beef, breadcrumbs, egg, garlic, and parsley. Cumin is particularly characteristic, while cinnamon and other seasonings may also be used. The meatballs are usually floured, fried in olive oil, and finished in a tomato sauce flavored with ingredients such as onion, garlic, wine, and bay leaf.

The dish is connected to Smyrna, the former Greek name for present-day İzmir in Turkey. It was brought to Greece by Greek refugees from Asia Minor, making it part of the broader Asia Minor influence on modern Greek cooking.

The Turkish equivalent is İzmir köfte, and the two dishes are closely related but not always identical. Soutzoukakia should also be distinguished from keftedes, which are generally round fried meatballs, and youvarlakia, which are often cooked with rice and egg-lemon sauce.