Soutzoukakia Smyrneika (Smyrna Meatballs in Cumin Tomato Sauce)

⏱ 70 min · Serves 4

Fat, cigar-shaped meatballs perfumed with cumin and garlic, browned then simmered until tender in a glossy red wine and tomato sauce. A refugee recipe from old Smyrna that still tastes like the warmest kind of homecoming — serve with rice or crusty bread to mop up every drop.

Per serving: 523 kcal · 32.0g protein · 21.0g carbs · 34.0g fat

Ingredients

• 500g minced beef (or 250g beef + 250g lamb)
• 2 slices stale white bread, crusts removed
• 100ml milk (or water), for soaking
• 3 garlic cloves, finely grated
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1 egg
• 3 tbsp flat-leaf parsley, chopped
• 1 tsp fine salt
• 1/2 tsp black pepper
• 3 tbsp plain flour, for dusting
• 4 tbsp olive oil
• 1 onion, finely chopped
• 1 tbsp tomato purée
• 100ml red wine
• 400g tin chopped tomatoes
• 1 tsp sugar
• 1 tsp ground cumin (for the sauce)
• 1 bay leaf
• 150ml water
• Salt and pepper, to taste

Method

1. Soak the bread in the milk for 5 minutes, then squeeze out most of the liquid and crumble into a large bowl.
2. Add the mince, garlic, 2 tsp cumin, oregano, cinnamon, egg, parsley, salt and pepper. Knead firmly with your hands for 2–3 minutes until sticky and well combined. Chill 20 minutes if you have time.
3. Shape into 12 short cigar-shaped meatballs, about 8cm long. Roll lightly in the flour and tap off the excess.
4. Heat 3 tbsp olive oil in a wide frying pan over medium-high heat. Brown the soutzoukakia on all sides, about 5–6 minutes total, turning gently. Lift onto a plate — they don't need to be cooked through.
5. In the same pan (add the last tbsp oil), soften the onion over medium heat for 6–8 minutes. Stir in the tomato purée and 1 tsp cumin and cook 1 minute.
6. Pour in the red wine, scrape the base of the pan and bubble for 2 minutes. Add the tomatoes, sugar, bay leaf and water. Season and simmer 10 minutes.
7. Nestle the meatballs back into the sauce, spooning some over the top. Cover loosely and simmer gently for 25 minutes, turning once, until the sauce is thick and glossy and the meatballs are cooked through.
8. Rest 5 minutes off the heat, discard the bay leaf, and serve with rice pilaf, mash or bread, with extra parsley scattered over.