Soutzoukakia

🛒 Ingredients

• Ground beef (80% lean) 500 g · 1350 kcal
• Onion (for meatballs) 50 g · 20 kcal
• Garlic cloves (for meatballs) 10 g · 15 kcal
• Breadcrumbs 50 g · 190 kcal
• Large egg 50 g · 75 kcal
• Ground Cumin (for meatballs) 2 g · 8 kcal
• Dried Oregano 1 g · 3 kcal
• Olive Oil (for frying meatballs) 30 g · 266 kcal
• Olive Oil (for sauce) 30 g · 266 kcal
• Onion (for sauce) 100 g · 40 kcal
• Garlic cloves (for sauce) 10 g · 15 kcal
• Canned crushed tomatoes 400 g · 80 kcal
• Tomato paste 15 g · 12 kcal
• Bay leaf 1 g · 3 kcal
• Cinnamon stick 1 g · 3 kcal
• Ground Cumin (for sauce) 1 g · 4 kcal
• Water or beef broth 200 g · 0 kcal

👨‍🍳 Instructions

1. In a large bowl, combine ground beef, grated onion, minced garlic, breadcrumbs, egg, cumin, oregano, salt, and pepper. Mix well until everything is thoroughly combined.
2. Shape the mixture into elongated, oval-shaped meatballs (soutzoukakia).
3. Heat olive oil in a large skillet over medium-high heat. Fry the soutzoukakia in batches until nicely browned on all sides. Remove and set aside.
4. In the same skillet, add a little more olive oil if needed, then sauté the chopped onion for the sauce until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
5. Stir in the crushed tomatoes, tomato paste, bay leaf, cinnamon stick, cumin, sugar, salt, pepper, and water or beef broth. Bring the sauce to a simmer, then return the soutzoukakia to the skillet.
6. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the sauce has thickened and the flavors have melded. Stir occasionally to prevent sticking.
7. Serve the Soutzoukakia hot, traditionally with rice pilaf, mashed potatoes, or crusty bread. Garnish with fresh chopped parsley if desired.