Greek
Soutzoukakia
Cumin-scented oval meatballs simmered gently in garlicky tomato sauce with red wine and cinnamon.
6 servings · 35 minutes prep · 45 minutes cook
Ingredients
Meatballs
- 2 lb ground beef or beef and lamb
- 3 slices stale white bread, crusts removed
- 1/2 cup dry red wine
- 5 garlic cloves, grated
- 2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 large egg
- 1/4 cup avocado oil, for frying
Sauce
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 2 1/2 cups crushed tomatoes
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
Directions
Mix, Shape, and Brown the Meatballs
- Soak the stale white bread in the dry red wine for 10 minutes, then mash to a paste.
- Mix the bread paste, ground beef or beef and lamb, garlic, ground cumin, kosher salt, black pepper, and egg until cohesive. Chill for 30 minutes.
- Shape the mixture into oval meatballs about 3 inches long.
- Brown the meatballs in the avocado oil over medium-high heat, 2-3 minutes per side. Transfer to a plate.
Build the Tomato Sauce
- For the sauce, cook the garlic in the extra-virgin olive oil for 30 seconds. Add the tomato paste and cook for 2 minutes.
- Add the dry red wine and reduce by half. Add the crushed tomatoes, cinnamon stick, bay leaf, granulated sugar, kosher salt, and black pepper. Simmer for 10 minutes.
Simmer and Serve
- Nestle the meatballs into the sauce, cover partly, and simmer gently until tender and the centers reach {{temperature:160°F}}, 25-30 minutes. Discard the cinnamon stick and bay leaf before serving.
