Souzoukakia Smyrneika: Smyrna-Style Meatballs in Tomato Sauce

• Garlic3 cloves
• Olive oil4 tbsp
• Bay leaf1 dry
• Tomato paste2 tbsp
• Cumin1 tsp ground
• Saltto taste
• Sugar1 tsp
• Water250ml
• Onion1 large
• Egg1 large
• Black pepperto taste
• Crushed tomato800g can
• Breadcrumbs60g dry
• Red wine120ml dry (optional)
• Minced beef500g

How to Make It

• 1

  In a large mixing bowl, combine 500g minced beef, 1 large grated onion (squeezed to remove excess liquid), 2 minced garlic cloves, 60g dry breadcrumbs, 1 large egg, 1 teaspoon ground cumin, salt, and black pepper to taste. Mix well with your hands until just combined – overmixing can make the meatballs tough. Shape the mixture into elongated, torpedo-shaped meatballs, about 5-6 cm long.

• 2

  Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or deep skillet over medium-high heat. Carefully add the souzoukakia in batches, making sure not to overcrowd the pan. Brown them on all sides until nicely caramelized, about 5-7 minutes per batch. You don't need to cook them through, just get a good crust. Remove the browned meatballs and set them aside on a plate.

• 3

  Add the remaining 2 tablespoons of olive oil to the same pot. Add the remaining 1 minced garlic clove and sauté for 30 seconds until fragrant. If necessary, add a touch more oil. Be careful not to burn the garlic, as this will make it bitter.

• 4

  Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and becomes aromatic. This step deepens the tomato flavor significantly. If using, pour in 120ml dry red wine and scrape up any browned bits from the bottom of the pot, allowing the alcohol to evaporate for 1 minute.

• 5

  Add the 800g can of crushed tomatoes, 1 dry bay leaf, 1 teaspoon sugar, and 250ml water to the pot. Stir everything together, season with salt and black pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to low.

• 6

  Carefully return the browned souzoukakia to the simmering tomato sauce. Ensure they are mostly submerged. Cover the pot and let the meatballs simmer gently for 30-35 minutes, or until they are cooked through and the sauce has thickened to your desired consistency. The aroma will fill your kitchen beautifully!

• 7

  Remove the bay leaf before serving. Taste the sauce and adjust seasonings if necessary. The sauce should be rich, savory, with a hint of sweetness and the distinctive warmth of cumin.

• 8

  Serve your Souzoukakia Smyrneika hot, traditionally alongside fluffy rice pilaf, creamy mashed potatoes, or even with some crusty bread to soak up all that delicious sauce.