Soutzoukakia Smyrnika (Smyrna Meatballs in Tomato Sauce)

For the Soutzoukakia (Meatballs):

In a large bowl, combine the ground beef, egg, panko breadcrumbs, grated onion, minced garlic, cumin, cinnamon, chopped mint, salt, and pepper. Mix gently with your hands until just combined. Do not overmix, as this can make the meatballs tough.

Lightly wet your hands and shape the mixture into small, oblong meatballs, about 1.5 inches long. You should have about 20-24 soutzoukakia.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches, turning to brown all sides. They don't need to be cooked through at this stage. Remove the browned meatballs from the skillet and set aside.

For the Tomato Sauce:

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the crushed tomatoes, water, bay leaf, and sugar. Stir to combine.

Bring the sauce to a simmer, then carefully return the browned meatballs to the skillet. Ensure the meatballs are mostly submerged in the sauce.

Reduce the heat to low, cover the skillet, and let the soutzoukakia simmer gently for 30-40 minutes, or until the meatballs are cooked through and the sauce has thickened. Stir occasionally to prevent sticking.

Remove the bay leaf before serving. Serve hot, typically with rice or crusty bread to soak up the delicious sauce. A sprinkle of fresh parsley is a nice garnish.