Soutzoukakia Smyrneika (Spiced Meatballs in Tomato Sauce)

• 1 medium Yellow onion
• 4 cloves Garlic
• 3 tbsp Extra virgin olive oil
• 500 g Minced beef
• 60 g Breadcrumbs
• 1 Egg
• 2 tsp Ground cumin
• 1 tsp Dried oregano
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 700 g Tomato passata

1. Finely grate the onion into a mixing bowl and finely grate or crush 2 of the garlic cloves. Add the minced beef, breadcrumbs, egg, ground cumin, dried oregano, 1 tsp of the fine sea salt and the black pepper, then mix until evenly combined.
2. Shape the mixture into 10–12 oblong meatballs and set aside. Warm 2 tbsp of the extra virgin olive oil in a large frying pan over medium-high heat.
3. Brown the meatballs in batches, turning to colour all sides, 6–8 minutes per batch. They do not need to be cooked through at this stage; transfer to a plate as you go.
4. Lower the heat to medium and add the remaining 1 tbsp olive oil to the pan. Finely grate or crush the remaining garlic and cook for 30–60 seconds until fragrant, stirring constantly.
5. Stir in the tomato passata and the remaining 0.5 tsp fine sea salt, scraping up any browned bits from the pan. Bring to a gentle simmer, then return the meatballs and any resting juices to the sauce.
6. Cover loosely and simmer gently for 18–20 minutes, turning the meatballs once, until tender and cooked through and the sauce has thickened slightly. Taste and adjust with a pinch more fine sea salt or black pepper if needed.

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