GreeceSout Makalo of Florina
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
- Yield
- 8 servings
- Preparation
- 35 minutes
- Cooking
- 45–50 minutes
- Difficulty
- Medium
Sout Makalo is one of the characteristic dishes of the traditional cuisine of Florina and, more broadly, Western Macedonia in northern Greece. It belongs to a culinary tradition shaped by home cooking, seasonality, simplicity, and the ability to transform humble everyday ingredients into deeply satisfying food.
As with many dishes passed down through generations, there is no single definitive version of Sout Makalo. Recipes traditionally varied from village to village and even from one household to another, reflecting family preferences, available ingredients, and local cooking habits.
At the heart of the dish is the makalo: a warm, generously flavoured sauce, traditionally thickened with flour and enriched with garlic and paprika. Small meatballs are finished gently in this sauce, allowing their juices and flavours to become part of the final dish.
The result is rustic, comforting and unmistakably connected to the culinary character of Florina — a cuisine known for robust flavours, peppers, paprika, preserved foods and hearty dishes particularly suited to the colder climate of Western Macedonia.
Sout Makalo represents something fundamental about traditional Greek regional cooking: the ability to create abundance from simplicity.
Ingredients
For the meatballs
- 1.2 kg ground beef
- 2 medium onions, very finely chopped or grated
- 3 garlic cloves, crushed
- 180 g stale country-style bread, crust removed
- 120 ml water, for soaking the bread
- 2 eggs
- 3 tbsp finely chopped fresh parsley
- 1 tsp sweet paprika
- ½ tsp freshly ground black pepper
- Salt, as needed
- All-purpose flour, for lightly dusting
- Olive oil or vegetable oil, for frying
For the makalo sauce
- 80 ml olive oil
- 50 g all-purpose flour
- 4 garlic cloves, finely chopped
- 1 tbsp sweet paprika
- ½ tsp hot paprika, optional
- 1.2 litres hot beef stock or water
- 2 tbsp wine vinegar
- Salt, as needed
- Freshly ground black pepper
Preparation
- 1
Prepare the meatball mixture: soak the bread in the water for a few minutes, then squeeze it thoroughly to remove excess moisture.
- 2
Place the ground beef in a large bowl and add the onion, garlic, soaked bread, eggs, parsley, sweet paprika, salt and black pepper.
- 3
Knead the mixture thoroughly until all the ingredients are evenly incorporated and the mixture develops a cohesive texture.
- 4
Cover and allow it to rest in the refrigerator for approximately 20 minutes.
- 5
Shape the mixture into small meatballs, slightly smaller than a walnut. Their relatively small size allows them to cook evenly and absorb more of the characteristic makalo sauce.
- 6
Dust them very lightly with flour, shaking off any excess.
- 7
Fry the meatballs: heat the oil in a deep frying pan over medium-high heat.
- 8
Fry the meatballs in batches until they develop an appetising golden-brown crust on the outside.
- 9
They do not need to cook completely through at this stage, as they will finish cooking gently in the sauce.
- 10
Transfer them to absorbent kitchen paper and set aside.
- 11
Prepare the makalo: heat the olive oil in a wide saucepan over medium heat.
- 12
Add the flour and cook, stirring continuously, until it loses its raw flavour and develops a light golden colour.
- 13
Add the finely chopped garlic and cook briefly, just long enough for its aroma to develop.
- 14
Temporarily reduce or remove the pan from the direct heat and add the sweet paprika and, if desired, the hot paprika.
- 15
Stir quickly. The paprika should never be allowed to burn, as excessive heat can make it bitter.
- 16
Gradually pour in the hot beef stock or water, whisking continuously to prevent lumps from forming.
- 17
Return the pan to gentle heat and season with salt and freshly ground black pepper.
- 18
Allow the sauce to simmer for approximately 8–10 minutes, until it begins to develop its characteristic smooth, lightly thickened consistency.
- 19
Finish the dish: carefully place the fried meatballs into the makalo sauce.
- 20
Reduce the heat and allow everything to simmer gently for another 15–20 minutes.
- 21
Rather than stirring aggressively, occasionally shake the saucepan gently. This helps keep the meatballs intact while allowing them to become completely coated in the sauce.
- 22
Towards the end of cooking, add the wine vinegar.
- 23
Taste and adjust the seasoning, adding a little more salt, pepper or acidity if necessary.
- 24
Remove from the heat and allow the dish to rest for approximately 10 minutes before serving.
- 25
During this resting period, the sauce will settle and develop an even smoother, more cohesive texture.
Plating
Sout Makalo is traditionally served hot and generously sauced. Fresh country-style bread is perhaps its most natural accompaniment, perfect for enjoying every last spoonful of the rich makalo sauce. For a rustic and authentic presentation, serve the meatballs in a deep ceramic dish placed at the centre of the table, allowing the meal to be shared in the spirit of traditional family dining.
Serving suggestion — Treat the paprika carefully: it releases its aroma beautifully in warm fat, but it can become bitter if exposed to excessive heat. Add the liquid shortly after incorporating it. Respect the consistency of the makalo — it should be velvety and lightly thickened, not heavy or excessively floury. Keep the meatballs relatively small for a better balance between meat and sauce. Add the vinegar towards the end for gentle acidity, and allow the dish to rest before serving so the flavours settle and the sauce develops its final consistency.
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