Beef · Greek baked meatballs
Soutzoukakia
These Smyrna-style meatballs are long and slim rather than round, heavily scented with cumin and a little garlic, and baked gently in a rich tomato and red wine sauce until they're soft and yielding. A good, well-marbled mince makes all the difference; it keeps them tender rather than dry.
Method
Soak the bread in the 3 tbsp red wine until soft, then squeeze out the excess and crumble into a bowl.
Add the mince, cumin, garlic, grated onion, egg yolk, half the parsley, and plenty of seasoning. Mix well with your hands, then shape into 12 slim, oval meatballs. Chill for 15 minutes.
Brown the meatballs in a little olive oil until coloured on all sides, then set aside. In the same pan, add the tomatoes, the 150ml wine, sugar and a pinch of salt, and simmer for 10 minutes.
Nestle the meatballs back into the sauce, cover, and bake at 180°C for 25–30 minutes until cooked through and the sauce has thickened.
Scatter with the remaining parsley and serve with rice, orzo or crusty bread.
Ben's Tip
Grating the onion rather than chopping it releases its moisture into the mix, seasoning the meatballs throughout and keeping them beautifully soft.
To Drink
Stay in Greece with a red Agiorgitiko, or reach for a medium-bodied Italian like a Chianti, with bright acidity to match the tomato and spice.
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