📝 About This Recipe
Originating from the Greek community in Smyrna, these oblong-shaped meatballs are a masterclass in aromatic spice profiling. The defining characteristic is the bold, soul-warming use of cumin and garlic, which creates a deeply savory profile that sets them apart from standard Mediterranean meatballs. Simmered in a luscious, wine-enriched tomato sauce until tender, they offer a comforting and authentic glimpse into the storied 'Kouzina' of Asia Minor.
🥗 Ingredients
For the Meatballs (Soutzoukakia)
- 500 grams Ground Beef (lean or 80/20 mix)
- 250 grams Ground Pork (adds moisture and flavor)
- 3 slices Stale White Bread (crusts removed)
- 1/2 cup Dry Red Wine (for soaking the bread)
- 4-5 cloves Garlic (finely minced or pressed)
- 1.5 tablespoons Ground Cumin (the signature spice of this dish)
- 1 large Egg (at room temperature)
- 2 tablespoons Extra Virgin Olive Oil (for the meat mixture)
- 1 teaspoon Salt and Black Pepper (adjust to taste)
- 1/2 cup All-Purpose Flour (for dredging)
- 1/2 cup Vegetable Oil (for light frying)
For the Tomato Sauce
- 3 tablespoons Extra Virgin Olive Oil
- 1 medium Red Onion (finely grated or minced)
- 1 tablespoon Tomato Paste
- 400 grams Canned Crushed Tomatoes (or high-quality passata)
- 1/2 cup Dry Red Wine (use a Greek Agiorgitiko if possible)
- 1 piece Cinnamon Stick (whole)
- 1/2 teaspoon Granulated Sugar (to balance the tomato acidity)
- 1/2 cup Water (hot)
👨🍳 Instructions
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1
Place the stale bread slices in a small bowl and pour the 1/2 cup of red wine over them. Let them soak for 5-10 minutes until completely soft.
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2
Squeeze the soaked bread firmly with your hands to remove most of the wine, then crumble the bread into a large mixing bowl. Discard any leftover liquid.
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3
To the bowl with the bread, add the ground beef, ground pork, minced garlic, cumin, egg, olive oil, salt, and pepper.
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4
Knead the mixture thoroughly with your hands for at least 5 minutes. This develops the proteins and ensures the meatballs are fluffy yet hold their shape. Cover and refrigerate for 30 minutes to let the flavors marry.
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5
After chilling, take small portions of the meat (about the size of a large walnut) and shape them into distinct oblong, football-like cylinders.
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6
Lightly dredge each meatball in flour, shaking off any excess. This helps create a beautiful crust and thickens the sauce later.
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7
Heat the vegetable oil in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides. They do not need to be cooked through at this stage. Remove to a plate lined with paper towels.
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8
In a separate wide pot or deep sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the grated onion and sauté until translucent and soft, about 5 minutes.
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9
Stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly and remove the raw metallic taste.
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10
Deglaze the pan with the red wine, scraping up any browned bits from the bottom. Allow the alcohol to evaporate for 2 minutes.
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11
Add the crushed tomatoes, sugar, cinnamon stick, and hot water. Season lightly with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
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12
Carefully nestle the fried meatballs into the simmering sauce. Cover the pot and simmer on low heat for 20-25 minutes, occasionally spooning sauce over the meatballs.
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13
Remove the cinnamon stick. The sauce should be thick and glossy. If it is too thin, simmer uncovered for the last 5 minutes.
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14
Taste the sauce one last time for seasoning and serve hot.
💡 Chef's Tips
The secret to the perfect texture is kneading the meat mixture for a full 5 minutes; it makes the meatballs surprisingly light. Don't skimp on the cumin—it is the soul of this dish and provides that authentic Smyrna aroma. If you prefer a lighter version, you can bake the meatballs at 400°F (200°C) for 15 minutes instead of frying them before adding to the sauce. Always use stale bread rather than breadcrumbs for a much softer, more traditional 'bite'. Let the finished dish rest for 10 minutes before serving; the meatballs will absorb even more of the delicious sauce.
🍽️ Serving Suggestions
Serve over a bed of fluffy buttered basmati rice or Greek pilaf to soak up the aromatic sauce. Pair with a side of creamy mashed potatoes for the ultimate comfort food experience. Accompany with a crisp Horiatiki (Greek Village Salad) to provide a fresh contrast to the warm spices. A dollop of thick Greek yogurt on the side helps balance the intensity of the cumin and garlic. Enjoy with a glass of robust Greek red wine, such as a Nemea or Xinomavro.