Entree: Greece – Greek Pontic Cuisine – Σουτζουκάκια ➤ Soutzoukákia (Cumin-spiced oblong meatballs braised in a garlicky tomato sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) ground beef, preferably 80/20
- 1/2 cup (60 g) stale breadcrumbs
- 1/4 cup (60 ml) milk
- 1 large egg
- 1 small onion, finely grated
- 3 cloves garlic, minced, divided
- 1 1/2 tsp (3.5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil, divided
- 1 small onion, thinly sliced for sauce
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) dry red wine (or beef stock)
- 1/2 cup (120 ml) water or low-sodium beef stock
- 1/2 tsp (1 g) ground cinnamon (a small pinch for warmth)
- 1 bay leaf
- 1 tsp (4 g) sugar (optional, to balance acidity)
- Fresh parsley for garnish

Instructions

1. In a small bowl soak the breadcrumbs in the milk until softened, about 5 minutes. In a large bowl combine the soaked breadcrumbs, ground beef, egg, grated onion, 2 cloves minced garlic, cumin, oregano, parsley, 1 tsp salt, and pepper. Mix gently until just combined; avoid overworking.
2. With wet hands shape the mixture into oblong meatballs about 2–3 in (5–7 cm) long and 1 in (2.5 cm) thick. Place on a tray and refrigerate 10–15 minutes to help them hold shape.
3. Heat 2 tbsp (30 ml) olive oil in a wide skillet over medium-high heat. Brown the soutzoukakia on all sides in batches, 2–3 minutes per side; they do not need to cook through. Remove and set aside.
4. In the same skillet add the remaining 1 tbsp (15 ml) olive oil and the sliced onion. Sauté over medium heat until soft, about 5 minutes, then add the remaining 1 clove minced garlic and tomato paste; cook 1 minute to deepen flavor.
5. Deglaze with the red wine, scraping any browned bits, then add crushed tomatoes, water or stock, cinnamon, bay leaf, sugar if using, and a pinch of salt. Bring the sauce to a gentle simmer.
6. Return the browned soutzoukakia to the sauce, nestling them into the liquid. Cover and simmer gently for 20–30 minutes until meatballs are cooked through and the sauce has thickened; turn once halfway through.
7. Remove bay leaf, adjust seasoning with salt and pepper, and garnish with chopped parsley. Serve hot with pilaf, mashed potatoes, or crusty bread to soak up the sauce.