Soutzoukakia Smyrneika

🔥 Prep

• Soak 80 g of stale crustless white bread slices in 120 ml dry red wine for 5 minutes, then squeeze firmly to remove excess liquid.
• Grate 6 cloves of garlic.
• Finely dice 1 yellow onion.
• Chop 15 g fresh flat‑leaf parsley.
• Beat 1 egg.
• Measure out 40 g all‑purpose flour for dredging.
• Measure out 60 ml olive oil (divide as needed).
• Measure out 1.5 tbsp cumin powder, 0.5 tsp allspice, 1 tsp sugar, 1.5 tsp salt, and 0.75 tsp black pepper.
• Have 400 g San Marzano canned tomatoes ready, crush them by hand.
• Have 2 tbsp tomato paste ready.
• Have 1 cinnamon stick ready.
• Have 200 ml water ready.

🔥 Cook

• 1. In a bowl combine 450 g ground beef, 250 g ground lamb, the squeezed bread, grated garlic, 1.5 tbsp cumin powder, the beaten egg, 30 ml olive oil, 1.5 tsp salt, and 0.75 tsp black pepper. Knead vigorously for 4 minutes until sticky and cohesive, then shape into oblong football‑shaped meatballs.
• 2. Lightly dredge the meatballs in 40 g all‑purpose flour.
• 3. Heat 30 ml olive oil in a wide deep skillet over medium‑high heat and sear meatballs on all sides for 5‑6 minutes until nicely browned. Transfer to a plate.
• 4. In the same skillet, sauté the finely diced yellow onion and minced garlic in olive oil over medium heat for 3 minutes.
• 5. Deglaze with the red wine used for soaking (after squeezing), scraping up browned bits.
• 6. Stir in 2 tbsp tomato paste, the crushed 400 g San Marzano tomatoes, the cinnamon stick, an additional 1.5 tbsp cumin powder, 0.5 tsp allspice, 1 tsp sugar, 1.5 tsp salt, 0.75 tsp black pepper, and 200 ml water.
• 7. Simmer the sauce for 10 minutes over medium heat.
• 8. Gently submerge the browned meatballs into the spiced tomato sauce. Cover the skillet and simmer gently on low heat for 20 minutes until meatballs are melt‑in‑your‑mouth tender and the sauce is thick and fragrant.
• 9. Remove the cinnamon stick, garnish with the chopped 15 g fresh flat‑leaf parsley.

🔥 Serve

• Serve the soutzoukakia Smyrneika hot over fluffy buttered rice pilaf or creamy mashed potatoes.
• Garnish with extra chopped parsley if desired.
• Accompany with a wedge of lemon for brightness.