Soutzoukakia Smyrneika (Cumin Meatballs in Tomato Sauce)

Name: Soutzoukakia Smyrneika (Cumin Meatballs in Tomato Sauce)
Yield: 4
Ingredients: For meatballs: 500g ground beef (or beef/pork mix); 1 small onion, very finely grated; 2-3 slices stale bread, soaked in water and squeezed; 2 tsp ground cumin; 1 tsp oregano (optional); 1 egg; Salt and pepper; Olive oil for frying; For sauce: 400g tomato passata or crushed tomatoes; 2 tbsp olive oil; 2 cloves garlic, minced; ½ tsp cinnamon or cinnamon stick; ½ cup red wine (optional); Salt and pepper

From: Greece

Servings: 4

Difficulty: Medium

Ingredients

For meatballs: 500g ground beef (or beef/pork mix)
1 small onion, very finely grated
2-3 slices stale bread, soaked in water and squeezed
2 tsp ground cumin
1 tsp oregano (optional)
1 egg
Salt and pepper
Olive oil for frying
For sauce: 400g tomato passata or crushed tomatoes
2 tbsp olive oil
2 cloves garlic, minced
½ tsp cinnamon or cinnamon stick
½ cup red wine (optional)
Salt and pepper

Instructions

MEATBALLS: Combine ground beef, grated onion, soaked bread, cumin, oregano, egg, salt, pepper in a bowl.
Mix until just combined (don't overwork).
Shape into cigar-shaped logs, about 5-7cm long and 2cm diameter.
Chill in refrigerator for 20 minutes to firm.
FRYING: Heat olive oil in a large pan over medium-high heat. Working in batches, fry meatballs until browned on all sides, 5-7 minutes total. Remove to a plate.
SAUCE: In the same pan, sauté garlic in olive oil for 1 minute. Add wine if using, and reduce by half. Add tomato passata, cinnamon, salt, pepper.
COMBINE: Add meatballs back to the sauce. Simmer gently for 15-20 minutes until meatballs are cooked through and flavors meld.
The sauce should be thick and flavorful.
SERVE with rice, mashed potatoes, or fried potatoes. Crusty bread for sauce.