Soutzoukakia in Tomato Sauce

Instructions

1. Step 1

   Place the bread and milk in a mixing bowl. Soak until softened, then mash into a thick paste.

   Timer: 5 min (fixed)

   Ingredients used: 70.0 gr Bread, 60.0 ml Milk

   Cookware: mixing bowl

2. Step 2

   Add the ground beef, egg, 3 ¾ clove (12 gr) garlic, cumin, 1 ¼ tsp (8 gr) salt, and black pepper to the bread paste. Mix just until evenly combined.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 piece Egg, 12.0 gr Garlic, 500.0 gr Ground Beef, 2.0 gr Ground Black Pepper, 5.0 gr Ground Cumin, 8.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   With lightly dampened hands, divide the mixture into 12 portions and shape each into a compact oblong log about 7 cm long.

   Timer: 8 min (fixed)

   Cookware: plate

4. Step 4

   Spread the flour on a plate. Roll each meatball lightly in the flour and shake off the excess.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 gr Wheat Flour

   Cookware: plate

5. Step 5

   Heat 3 tbsp (45 ml) olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning carefully so all sides color, then transfer them to a clean plate.

   Timer: 10 min (fixed)

   Ingredients used: 45.0 ml Olive Oil

   Cookware: large skillet, plate, tongs

6. Step 6

   Reduce the skillet to low heat and add the remaining 2 tbsp (30 ml) olive oil. Add the onion and cook until soft, then stir in the remaining 1 ¼ clove (4 gr) garlic for 30 seconds.

   Timer: 6 min (fixed)

   Ingredients used: 4.0 gr Garlic, 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large skillet, wooden spoon

7. Step 7

   Stir in the tomato paste and cook for 1 minute. Add the red wine, raise to medium heat, and simmer until reduced by about half.

   Timer: 4 min (fixed)

   Ingredients used: 120.0 ml Red Wine, 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

8. Step 8

   Add the tomato, water, cinnamon, bay leaf, sugar, and remaining salt. Bring to a gentle simmer over medium heat, then reduce to low heat and cook uncovered.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 1.0 gr Ground Cinnamon, 4.0 gr Salt, 4.0 gr Sugar, 800.0 gr Tomato, 180.0 ml Water

   Cookware: large skillet, wooden spoon

9. Step 9

   Return the browned meatballs and any collected juices to the sauce. Cover and simmer over low heat until the meatballs reach 71°C internally and the sauce has thickened.

   Timer: 15 min (fixed)

   Cookware: instant-read thermometer, large skillet, tongs

10. Step 10

    Remove the bay leaf, fold in the parsley, and serve the soutzoukakia with the tomato sauce.

    Timer: 1 min (fixed)

    Ingredients used: 15.0 gr Parsley

    Cookware: large skillet, wooden spoon