Soutzoukakia — Smyrna-Style Cumin Meatballs in Sauce

Finely chop the onion and mince the garlic. In a large bowl, combine the ground beef, ground pork, half of the chopped onion, half of the minced garlic, cumin, oregano, breadcrumbs, egg, salt, and pepper. Mix well with your hands until just combined, but do not overmix.

Shape the meat mixture into oblong meatballs, about 5-6 cm long. You should get about 16-20 meatballs.

Heat 2 tablespoons of Greek extra virgin olive oil in a large, deep pan or Dutch oven over medium-high heat. Brown the meatballs in batches on all sides until nicely colored. Remove the meatballs and set aside.

In the same pan, add the remaining 2 tablespoons of olive oil. Sauté the remaining chopped onion and minced garlic for 3-4 minutes until softened and fragrant.

Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the alcohol evaporates.

Add the crushed tomatoes, a pinch of salt, and pepper to the pan. Bring the sauce to a gentle simmer. Return the browned meatballs to the pan, nestling them into the sauce.

Reduce the heat to low, cover the pan, and let it simmer for 30-35 minutes, or until the meatballs are cooked through and tender, and the sauce has thickened slightly. Stir occasionally to prevent sticking.

Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.