Soutzoukakia (Greek Baked Meatballs)

Method8 steps · about 2 hr

1. 1

   Step 1: Place the two medium-brown toasted bread slices in a bowl. Soak in ⅓ cup milk for about 10 minutes until well softened, or use enough water to cover the bread instead. Squeeze out excess liquid and discard unused soaking liquid. Transfer only the softened bread to the mixing bowl.

   Soften toasted bread · 10 minUses 2 toast-size slices whole wheat bread · ⅓ cup milk only for the milk route · water to cover toasted bread, only instead of milk

2. 2

   Step 2: Add the 1½ lb lean beef, small onion, three garlic cloves, eggs (2 medium), meatball cumin (1 tsp) and cinnamon (½ tsp), oregano, ½ cup parsley and meatball salt (to taste) and pepper to the squeezed bread. Mix gently just until combined. Cover and refrigerate while making the sauce; keep the separate sauce ingredients for step 4.

   Uses same two softened, squeezed slices · 1½ lb lean ground beef · 1 small yellow onion · 3 cloves garlic · 2 medium eggs · 1 tsp ground cumin · ½ tsp ground cinnamon · ½ tsp dried oregano

3. 3

   Step 3: Preheat the oven to 400°F (200°C).

4. 4

   Step 4: While the oven heats, warm the two tablespoons of sauce oil over medium heat until shimmering. Cook the medium sauce onion for about 3 minutes; add the two sauce garlic cloves and stir for 1 minute. Add the wine and reduce its volume by about half. Add tomato sauce (30 oz), bay leaf (1), sauce cumin (¾ tsp), sauce cinnamon (½ tsp), sugar (½ tsp), sauce salt and sauce pepper. Bring to a boil, lower the heat and simmer for 15 minutes. Remove the bay leaf before pouring the sauce over the meatballs.

   Simmer tomato sauce · 15 minUses 2 tbsp extra virgin olive oil · 1 medium yellow onion · 2 cloves garlic · ½ cup dry red wine · 30 oz canned tomato sauce · 1 bay leaf · ¾ tsp ground cumin · ½ tsp ground cinnamon

5. 5

   Step 5: Lightly grease a large baking dish with the separately listed unmeasured olive oil.

   Uses olive oil to lightly grease baking dish

6. 6

   Step 6: Take the chilled meat mixture out of the refrigerator. With slightly wet hands, gently form about 15–16 large oblong meatballs, roughly 2½ tablespoons of mixture each. Arrange in the greased baking dish. Pour over the simmered tomato sauce, with its bay leaf removed.

   Uses same entire beef, bread, egg and herb mixture · same separately greased dish · same entire sauce, bay leaf removed

7. 7

   Step 7: Bake on the middle rack at 400°F (200°C) for 40–45 minutes, until the meatballs are cooked through and reach 160°F (71°C) in the center. Check the sauce halfway through; add only a little water, up to about ¼ cup, if it becomes dry. Continue baking if the meat is not fully cooked.

   Bake meatballs · 45 minUses same complete baking dish · up to about ¼ cup water only if baking sauce becomes dry

8. 8

   Step 8: Finish the fully baked meatballs with an optional extra drizzle of olive oil and separately listed extra parsley. Serve about two meatballs with sauce per person, alongside prepared rice, orzo or salad if desired.

   Uses same cooked dish; about sixteen meatballs · extra drizzle of olive oil to finish · extra parsley to garnish