Souzoukakia Smyrneika: İzmir-Style Meatballs in Tomato Sauce vs İzmir Köfte (Meatballs with Potatoes and Tomato Sauce)

Both dishes start from cumin-scented meatballs bound with egg, onion, garlic and breadcrumbs, but they take the shared tomato in different directions. Souzoukakia are browned, then simmered on the stovetop in crushed tomatoes enriched with caramelized tomato paste, a bay leaf, a pinch of sugar and an optional splash of red wine, giving a rich, savory sauce with a hint of sweetness. İzmir Köfte add parsley to the meat and bake the lightly browned köfte with potato wedges, green and red pepper strips and fresh tomato slices in a light tomato-paste broth until the potatoes turn fork-tender, making a complete one-tray meal.