Soutzoukakia Smyrneika

Priprava

Sestavine

Postopek

Korak za korakom

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.

   Približno 5 min

   Kuharjeva opomba: Avoid overmixing the meat mixture to keep the meatballs tender.

2. 2

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

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 5 min

4. 4

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

   Približno 2 min

   Kuharjeva opomba: 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.

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 5 min

7. 7

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

   Približno 1 min

   Kuharjeva opomba: 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.

   Približno 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.

   Približno 2 min

10. 10

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

    Približno 1 min

    Kuharjeva opomba: 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.

    Približno 30 min

    Kuharjeva opomba: 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.

    Približno 1 min