Soutzoukakia (Smyrna Meatballs)
- 2 Onions
- 6 Tablespoons Olive Oil, Divided
- 1 kilogram Minced Beef
- 1 Egg
- 4 teaspoons Ground Cumin, Divided
- 1- 1/2 teaspoon Salt
- 2 teaspoons Black Pepper, Divided
- 4 Tablespoons Olive Oil
- 70 grams Tomato Paste
- 4 Tomatoes, Grated Without Skin
- 1/2 sticks Cinnamon
- Boiling Water, As Needed
- Blend onion and garlic with 2 tablespoons olive oil until you have a paste.
- In a bowl add onion-garlic paste, minced beef, egg, 3 teaspoons cumin, pepper and 1 1/2 teaspoons salt.
- Mix well with your hands.
- Wrap in plastic and refrigerate for 30 minutes or overnight.
- Shape in small balls and place on a plate.
- Heat remaining 4 tablespoons olive in a saucepan, until smoking hot.
- Add some of the meatballs and saute on all sides; remove and place in a plate.
- Continue with remaining meatballs.
- In the same saucepane (or, if desired, use another saucepan and heat another 4 tablespoons olive oil), add tomato paste, grated tomatoes, remaining ground cumin, remaining 1/2 teaspoon salt and cinnamon stick.
- Let simmer for 1 minute.
- Add meatballs and pour in enough boiling water to cover.
- Simmer for 3040 minutes or until your sauce is thick enough.
- Season to taste if needed.
- Serve with French fries or Atzem pilaf.
onions, olive oil, kilogram, egg, ground cumin, salt, black pepper, olive oil, tomato paste, tomatoes, cinnamon, boiling water
Taken from tastykitchen.com/recipes/main-courses/soutzoukakia-smyrna-meatballs/ (may not work)