Soutzoukakia Smyrneika (Smyrna Meatballs in Spiced Tomato Sauce)

⏱ 70 min · Serves 4

Cumin-scented, garlic-heavy little sausages of minced beef, softened with wine-soaked bread and simmered until tender in a glossy tomato sauce. Straight from the kitchens of Smyrna — serve with rice or crusty bread to mop the lot.

Per serving: 520 kcal · 32.0g protein · 21.0g carbs · 33.0g fat

Ingredients

• 2 thick slices stale white bread, crusts removed
• 80ml red wine
• 500g minced beef (or 400g beef + 100g minced pork)
• 4 garlic cloves, crushed
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 egg
• 3 tbsp chopped flat-leaf parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp plain flour, for dusting
• 4 tbsp olive oil
• 1 onion, finely chopped
• 1 x 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 250ml water or beef stock
• 1 tsp sugar
• 1 bay leaf
• 1/2 tsp ground cumin (for the sauce)
• Salt and pepper, to taste

Method

1. Soak the bread in the red wine for 5 minutes, then squeeze out gently and crumble into a large bowl.
2. Add the mince, garlic, 2 tsp cumin, cinnamon, egg, parsley, salt and pepper. Knead with your hands for 3–4 minutes until sticky and well combined. Cover and chill 20 minutes.
3. Shape into 12 small ovals about 7cm long, like little fat sausages. Roll lightly in flour and pat off the excess.
4. Heat 3 tbsp olive oil in a wide frying pan over medium-high heat. Brown the soutzoukakia on all sides, 4–5 minutes total, turning carefully. Lift onto a plate — they don't need to be cooked through.
5. In the same pan add the remaining oil and the onion; soften for 5 minutes. Stir in the tomato purée and cook 1 minute, then add the tomatoes, water, sugar, bay leaf and 1/2 tsp cumin. Season and simmer 10 minutes.
6. Return the meatballs to the sauce, spooning it over. Cover and simmer gently for 25 minutes, turning once, until the sauce is thick and glossy and the meatballs are tender.
7. Rest 5 minutes off the heat, check the seasoning, scatter with parsley and serve with rice pilaf, chips or bread.