Description
Soutzoukakia Smyrneika are traditional Greek elongated meatballs made from ground beef and aromatic spices like cumin and cinnamon, simmered to perfection in a rich and flavorful tomato sauce. This classic dish offers a delightful combination of tender meat and a slightly spiced, savory sauce, perfect for a comforting and hearty meal.
Ingredients
For the Tomato Sauce
- 2 tablespoons extra-virgin Greek olive oil
- 0.5 small red onion, finely chopped
- 1 garlic clove, minced
- 0.25 cup beef broth
- 3 cups canned plum tomatoes
- 1 teaspoon sugar
- Salt and pepper, to taste
- 0.5 teaspoon red chili pepper flakes
- 1 teaspoon butter
For the Meatballs
- 1.5 pounds (675 g) ground beef
- 0.33 cup coarsely chopped white onion
- 1 large garlic clove, minced
- 0.25 teaspoon ground allspice
- 0.25 teaspoon nutmeg
- 0.5 tablespoon paprika
- Pinch of cinnamon
- 2.5 teaspoons ground cumin
- Salt and pepper, to taste
- 1 small egg
- 2 tablespoons white wine vinegar
- 0.25 to 0.5 cup breadcrumbs, adjusted as needed
- 2 tablespoons extra-virgin Greek olive oil
Instructions
- Prepare Sauce: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the finely chopped red onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the beef broth, then squeeze the canned plum tomatoes by hand into the pot, adding their juice as well. Bring the mixture to a boil over medium heat, then season with salt, pepper, and sugar. Reduce the heat to low and let the sauce simmer gently until it thickens slightly, about 10 minutes. Stir in the red chili flakes and butter, then remove the sauce from heat and set aside.
- Make Meatball Mixture: In a large mixing bowl, combine the ground beef, coarsely chopped white onion, minced garlic, ground allspice, nutmeg, paprika, cinnamon, ground cumin, salt, and pepper. Mix well to distribute the spices evenly. Add the egg and white wine vinegar, then knead the mixture thoroughly to combine all ingredients. Gradually add the breadcrumbs, starting with 0.25 cup, adding more if needed to achieve a firm but moist consistency. Finally, mix in 2 tablespoons of olive oil. Cover the bowl and refrigerate for 30 to 60 minutes to firm up the mixture for easier shaping.
- Shape and Cook Meatballs: Take portions of the chilled meat mixture about the size of a golf ball and shape each into an elongated sausage approximately 2.5 inches long. Lightly flour each soutzoukakia to prevent sticking. Heat about half an inch of olive oil in a heavy skillet over medium heat. Brown the meatballs on all sides until they develop a golden crust, about 3-4 minutes per side. Remove from the skillet and transfer the browned meatballs to a wide pot. Pour the prepared tomato sauce over the meatballs, cover the pot, and simmer gently for about 30 minutes until the meatballs are cooked through, tender, and moist.
Notes
- Chilling the meat mixture before shaping helps it firm up and makes the meatballs easier to handle.
- Adjust the amount of breadcrumbs to achieve the right moisture balance in the meat mixture; too much can make meatballs dry, too little can make them fall apart.
- Flouring the meatballs before frying prevents sticking and helps them brown evenly.
- For a milder sauce, reduce or omit the red chili flakes.
- Serve soutzoukakia with crusty bread, rice, or mashed potatoes to enjoy the flavorful tomato sauce.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
