Baked Greek Meatballs in Spiced Tomato Sauce (Soutzoukakia)

Method

1. Start with the sauce. Heat a generous splash of olive oil in a large pot over high heat. Add the minced onion and the whole garlic clove, and cook until they caramelize and turn golden.
2. Pour in the red wine and let it sizzle. Add the bay leaves and allspice berries. Wait until the wine has completely evaporated.
3. Stir in the tomato paste and the canned diced tomatoes. Cook for 1–2 minutes, stirring constantly with a wooden spoon.
4. Reduce the heat to medium. Add 4 cups of water, the sugar, ground cumin, salt, and pepper. Let the sauce simmer partially covered for 30–40 minutes.
5. While the sauce simmers, prepare the meatballs. Preheat the oven to 400°F / 392°F.
6. In a large bowl, combine the ground beef, minced onion, chopped garlic, olive oil, egg, breadcrumbs (or the soaked, squeezed bread), parsley, water (if using breadcrumbs), salt, and pepper.
7. Knead the mixture for 2–3 minutes until everything is well incorporated. The texture should be very soft and moist, just firm enough to hold a shape. If it feels too dry, add a splash more water.
8. Divide the mixture into 14 equal portions. Shape each into a round ball, then gently elongate it into an oval shape. Arrange the meatballs in a baking dish that is deep enough to also hold the sauce.
9. Once all the meatballs are in the dish, ladle the hot sauce over them, covering them evenly.
10. Bake for 40–50 minutes. Halfway through, flip the meatballs carefully so they cook evenly on all sides.
11. Serve the soutzoukakia with rice, pasta, or roasted potatoes. Garnish with toasted pine nuts and chopped fresh parsley. For extra kick, add a sprinkle of red pepper flakes and a spoonful of Greek yogurt on top.