Soutzoukakia Smyrneika

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the ground beef, breadcrumbs, grated onion, the garlic for the meatballs, ground cumin, sweet paprika, egg, parsley, the red wine for the meatballs, salt, and pepper. Mix gently with your hands until just combined.

   Ca. 5 min.

   Kokkens note: Avoid overmixing the meat mixture to keep the meatballs tender.

2. 2

   Shape the mixture into small, oblong meatballs, about 5-6 cm long.

   Ca. 10 min.

   Kokkens note: Wetting your hands slightly can prevent the meat from sticking while you shape the meatballs.

3. 3

   Spread the all-purpose flour on a plate and lightly dredge each meatball, shaking off any excess.

   Ca. 5 min.

4. 4

   In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil for frying over medium-high heat.

   Ca. 2 min.

   Kokkens note: The oil should be hot enough that a meatball sizzles immediately upon contact.

5. 5

   Working in batches to avoid crowding the pan, fry the meatballs until browned on all sides, about 4-5 minutes per batch. They do not need to be cooked through. Remove them with a slotted spoon and set aside.

   Ca. 10 min.

   Kokkens note: Browning the meatballs well develops a flavorful crust.

6. 6

   Reduce the heat to medium. Add the olive oil for the sauce to the same skillet, then add the finely chopped onion and cook until softened, about 5 minutes.

   Ca. 5 min.

7. 7

   Stir in the garlic for the sauce and the tomato paste, and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Cooking the tomato paste briefly deepens its flavor.

8. 8

   Pour in the red wine for the sauce to deglaze the pan, scraping up any browned bits from the bottom with a spoon. Let it bubble and reduce for a minute.

   Ca. 1 min.

9. 9

   Add the crushed tomatoes, bay leaf, ground cinnamon, sugar, salt, and pepper for the sauce. Stir to combine and bring to a simmer.

   Ca. 2 min.

10. 10

    Carefully return the browned meatballs to the skillet, nestling them into the sauce.

    Ca. 1 min.

    Kokkens note: Submerge the meatballs as much as possible so they cook evenly in the sauce.

11. 11

    Reduce the heat to low, cover the skillet, and let everything simmer gently for 30 minutes, or until the meatballs are cooked through and the sauce has thickened.

    Ca. 30 min.

    Kokkens note: If the sauce becomes too thick, you can add a small splash of water or broth.

12. 12

    Remove the bay leaf before serving. Taste the sauce and adjust seasoning if necessary.

    Ca. 1 min.