Soutzoukakia Smyrna

Ingredients

• 1.5 lbs ground lamb
• ½ cup fresh breadcrumbs
• 3 tablespoons whole milk
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 2 whole garlic cloves, minced
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• 1 whole medium yellow onion, diced
• 2 whole garlic cloves, minced
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 28 oz canned whole peeled tomatoes
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. 1

   In a medium bowl, pour 3 tablespoons of whole milk over 0.5 cup of fresh breadcrumbs and let sit for 2 minutes until the breadcrumbs absorb the milk and become a wet paste — this keeps the meatballs tender and prevents them from drying out during cooking.

2. 2

   Add 1.5 lbs of ground lamb, 1 teaspoon of ground cumin, 0.25 teaspoon of ground cinnamon, 2 minced garlic cloves, 0.75 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper to the breadcrumb mixture. Using your hands, gently fold everything together until just combined — do not overmix or the meatballs will become tough.

3. 3

   Using a tablespoon-sized cookie scoop or your hands, form the mixture into 16 oval or torpedo-shaped meatballs, each roughly 2 inches long. Place them on a parchment-lined plate.

4. 4

   Set a 12-inch stainless steel or cast iron skillet over medium-high heat. Once preheated (about 1 minute), pour in 2 tablespoons of extra-virgin olive oil and swirl to coat the pan evenly.

5. 5

   Once the oil shimmers and just begins to smoke lightly, carefully add the meatballs in a single layer — you should hear an immediate, vigorous sizzle. Do not move them for 2-3 minutes; this develops a golden, caramelized crust. Roll each meatball a quarter turn, then cook another 1-2 minutes until all four sides have a deep golden-brown color. Work in two batches if needed to avoid crowding the pan. Transfer the seared meatballs to a clean plate.

6. 6

   Pour off all but 2 tablespoons of fat from the skillet, then set it back over medium heat. Dice 1 medium yellow onion into 0.25-inch pieces and add to the pan. Sauté, stirring occasionally, for 3-4 minutes until the onion becomes soft and translucent with no raw bite when you taste a piece.

7. 7

   Mince 2 garlic cloves and add to the onion along with 0.5 teaspoon of ground cumin and 0.25 teaspoon of ground cinnamon. Stir constantly for about 30 seconds until fragrant — you should smell the warm, slightly sweet spice notes rising from the pan.

8. 8

   Stir in 1 tablespoon of tomato paste and cook for 1 minute to caramelize it slightly, then pour in one 28-ounce can of canned whole peeled tomatoes (with their juice). Using the edge of a wooden spoon, crush the tomatoes roughly against the side of the pan. Add 2 tablespoons of red wine vinegar, 1 teaspoon of sugar, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper. Stir everything together.

9. 9

   Nestle the seared meatballs back into the tomato sauce, submerging them partially. Reduce the heat to medium-low so the sauce bubbles gently around the edges, not aggressively. Let them braise uncovered for 15-18 minutes, turning them over halfway through. The meatballs are done when the internal temperature reaches 160°F on an instant-read thermometer and the sauce has thickened enough to coat the back of a spoon.

10. 10

    Taste a spoonful of sauce and adjust seasoning with salt and pepper as needed — the flavors should be bold and warming, with balanced acidity from the vinegar. Scatter 2 tablespoons of fresh chopped parsley over the top. Serve warm with crusty bread, rice, or egg noodles to soak up the spiced sauce.

Tools you’ll need

• medium mixing bowl
• parchment paper
• tablespoon cookie scoop (optional)
• 12-inch stainless steel or cast iron skillet
• wooden spoon
• instant-read thermometer

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