Greek · Dinner
Spiced Beef Meatballs in Wine Sauce
Soutzoukakia Smyrneika
Elongated beef and cumin meatballs simmered in a rich tomato and red wine sauce, a spiced Asia Minor classic from Smyrna.
$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
620Calories
28gProtein
22gFat
72gCarbs
5gSugar
2gFiber
780mgSodium
65mgChol
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Instructions
1
Prep
Soak 2 slices stale bread in 4 tbsp red wine, squeeze dry. Mince 4 garlic cloves. Combine 360g beef mince, soaked bread, garlic, 2 tsp cumin, 0.5 tsp cinnamon, 1 tsp oregano, 1.5 tsp salt, 0.5 tsp pepper in a bowl. Mix firmly until cohesive, then shape into 8 elongated oval meatballs.
2
Sear
Heat 4 tbsp olive oil in a wide pan over medium-high heat. Fry meatballs in two batches, 2–3 minutes per side until browned all over. Remove and set aside.
3
Bloom
Add 2 tbsp tomato paste to the same pan, stir over medium heat 1 minute until fragrant and darkened slightly.
4
Simmer
Pour in 1/2 cup red wine, simmer 2 minutes until reduced slightly. Add 400g crushed tomatoes and 1 tsp sugar, season with salt to taste. Return meatballs to sauce, cover, and simmer on low 20–25 minutes until sauce thickens and meatballs are cooked through.
5
Plate
Spoon meatballs and sauce over 400g steamed rice, serving immediately while the sauce coats the rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) beef mince
- 2 slices stale white bread
- 8 tbsp red wine
- 4 garlic cloves
- 2 tsp ground cumin
- 0.5 tsp ground cinnamon
- 1 tsp dried oregano
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 400g (14.1 oz / 2 cans) canned crushed tomatoes
- 2 tbsp tomato paste
- 4 tbsp olive oil
- 1 tsp white sugar
- 400g (14.1 oz) steamed rice