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1
Mix and Shape the Meatballs
15 Mins
Room temperature, about 20°C (68°F)
Combine the ground beef, grated onion, breadcrumbs, beaten egg, garlic, cumin, salt and pepper in a large bowl. Knead gently for about 3 minutes until the mixture feels sticky and uniform, then shape about 16 oblong meatballs with wet palms, each about the length of a finger. Chill them on a tray for 10 minutes.
Kneading too long makes tough meatballs — stop as soon as the mixture holds together when squeezed.
Done when: The meatballs are smooth, even and hold their shape when lifted.
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2
Brown the Meatballs
10 Mins
Medium-high heat, about 180°C (350°F)
Heat the olive oil in a wide, deep pan over medium-high heat until it shimmers. Brown the meatballs in two batches, turning gently, for about 4 to 5 minutes per batch until they are browned all over. Lift them out onto a plate — they do not need to be cooked through yet.
Two batches, always — crowding the pan steams the meatballs and they fall apart later.
Done when: The meatballs are browned all over with a light crust.
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3
Build the Tomato-Wine Sauce
10 Mins
Medium heat, about 160°C (320°F)
Turn the heat to medium and add the tomato paste to the same pan, stirring for 1 minute. Pour in the red wine and scrape up the browned bits from the bottom, then add the crushed tomatoes, sugar and oregano. Simmer for 5 minutes until the sauce thickens slightly.
Scraping up the browned bits is where half the flavour comes from — do not skip it.
Done when: The sauce is glossy, brick-red and smells of wine and tomato.
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4
Braise Until Tender
30 Mins
Gentle simmer, about 95°C (200°F); centre at least 71°C (160°F)
Slide the browned meatballs back into the sauce, spooning sauce over each one. Cover, turn the heat low and braise for 25 to 30 minutes at a gentle simmer until the meatballs are tender all the way through and the sauce has thickened. Check the centre of the thickest meatball — it must reach at least 71°C (160°F).
A gentle simmer, never a boil — boiling breaks the meatballs apart.
Done when: The meatballs are tender and cooked through, at least 71°C (160°F) inside, and the sauce coats a spoon.
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5
Rest and Serve
5 Mins
Off the heat, about 60°C (140°F)
Take the pan off the heat and scatter over the parsley. Rest for 5 minutes so the sauce settles, then serve four meatballs per person over rice or mashed potatoes with plenty of sauce spooned over.
A short rest lets the sauce cling instead of running off onto the plate.
Done when: The meatballs are hot, tender and glossy with sauce, with parsley on top.
auto_awesome Finishing Touches & Plating
Scatter the chopped parsley over the pan, rest for 5 minutes so the sauce settles, and serve the soutzoukakia over rice or mashed potatoes with plenty of sauce spooned over.
Greece
2h
