Soutzoukakia Smyrneika (Σουτζουκάκια Σμυρνέικα) — Greek Spiced Meatballs in Tomato Sauce

• 700 gground beef (85% lean) (At room temperature for easier mixing)
• 150 gyellow onion, grated (Squeeze lightly to remove excess liquid)
• 18 ggarlic, finely grated (About 5–6 cloves)
• 60 gbreadcrumbs (Fine, dry breadcrumbs)
• 80 mlwhole milk (For soaking the breadcrumbs)
• 1egg (Large)
• 2.5 tspground cumin
• 0.5 tspground cinnamon
• 1 tspdried oregano
• 2 tspfine sea salt
• 1 tspblack pepper, freshly ground
• 50 gall-purpose flour (For a light coating before frying)
• 60 mlolive oil (Plus 15 ml if needed)
• 120 gyellow onion, finely chopped
• 10 ggarlic, minced (About 3 cloves)
• 30 gtomato paste
• 800 gcrushed tomatoes (Canned, good quality)
• 120 mldry red wine (Or use beef stock)
• 200 mlbeef stock (Low-sodium preferred)
• 1 leafbay leaf
• 2 tspgranulated sugar (Balances tomato acidity)

Instructions

1. 1

   Soak the breadcrumbs in the milk in a large bowl for 5 minutes until fully hydrated. This creates a panade that keeps the meatballs tender and prevents them from tightening during simmering.

2. 2

   Add the ground beef, grated onion, grated garlic, egg, cumin, cinnamon, oregano, salt, and pepper to the soaked breadcrumbs. Mix with your hands for 60–90 seconds until evenly combined, then stop to avoid tough meatballs.

3. 3

   Cover the bowl and chill the mixture for 15 minutes to firm it up and help the flavors meld. While it chills, set out a tray, the flour for dredging, and a wide skillet for frying.

4. 4

   Shape the mixture into 18 oval meatballs, about 55–60 g each, pressing them gently into the classic elongated soutzoukaki form. Roll each one lightly in the flour and shake off any excess so the coating stays thin.

5. 5

   Heat 60 ml olive oil in a wide skillet over medium-high heat until shimmering, about 190°C if using a thermometer. Fry the meatballs in 2 batches for 2–3 minutes per side until browned, then transfer to a plate; they do not need to be cooked through yet.

6. 6

   Carefully pour off excess oil, leaving about 15 ml of the frying oil in the skillet for flavor. Add 30 ml fresh olive oil, then sauté the chopped onion over medium heat for 6–8 minutes until soft and lightly golden.

7. 7

   Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the tomato paste and cook for 1 minute, scraping the pan so it caramelizes slightly and deepens the sauce.

8. 8

   Pour in the red wine and simmer for 2 minutes to reduce and cook off harsh alcohol notes. Add crushed tomatoes, beef stock, cumin, bay leaf, sugar, salt, and pepper, then bring the sauce to a gentle simmer.

9. 9

   Nestle the browned meatballs into the sauce in a single layer and reduce heat to low. Cover and simmer for 25 minutes, then uncover and simmer 8–10 minutes more until the sauce thickens and the meatballs reach 71°C internally.

10. 10

    Rest the pot off the heat for 10 minutes so the sauce slightly tightens and the spices round out. Remove the bay leaf, spoon sauce over the meatballs, and serve hot with your chosen sides.