breakfast

Soutzoukakia Smyrnika Me Patates (Smyrna Meatballs with Potatoes)

Name: Soutzoukakia Smyrnika Me Patates (Smyrna Meatballs with Potatoes)
Ingredients: 10 oz (283 g) Ground beef (85% lean); 10 oz (283 g) Russet potatoes, peeled and cut into 1-inch cubes; 2 oz (57 g) Yellow onion, finely grated; 2 cloves (6 g) Garlic, minced; 2 tbsp (10 g) Fresh parsley, chopped; 1 tsp Cumin; 1 tsp Coriander; 1/4 tsp Baking soda; 1 tsp Salt; 1/2 tsp Black pepper; 2 tbsp (30 ml) Olive oil; 14.5 oz (411 g) Crushed tomatoes; 1/2 cup (120 ml) Beef broth; 1/4 cup (60 ml) Dry red wine (optional, for sauce)

Nutrition

970

kcal

Calories

52.2

Protein

74.7

Carbs

48.1

Fat

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Ingredients(14)

Ground beef (85% lean)10 oz (283 g)

Russet potatoes, peeled and cut into 1-inch cubes10 oz (283 g)

Yellow onion, finely grated2 oz (57 g)

Garlic, minced2 cloves (6 g)

Fresh parsley, chopped2 tbsp (10 g)

Cumin1 tsp

Coriander1 tsp

Baking soda1/4 tsp

Salt1 tsp

Black pepper1/2 tsp

Olive oil2 tbsp (30 ml)

Crushed tomatoes14.5 oz (411 g)

Beef broth1/2 cup (120 ml)

Dry red wine (optional, for sauce)1/4 cup (60 ml)

Instructions

Prepare the meatballs: In a large bowl, combine the ground beef, grated onion, minced garlic, chopped parsley, cumin, coriander, baking soda, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat. Shape the mixture into small, oval-shaped meatballs (soutzoukakia), about 1.5 inches long.

Prepare the potatoes: Toss the cubed potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread them in a single layer.

Brown the meatballs: Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the meatballs on all sides until nicely browned, about 5–7 minutes. Do not cook them through. Remove the meatballs from the skillet and set aside.

Deglaze and build the sauce: Pour the red wine (if using) into the hot skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute. Add the crushed tomatoes and beef broth. Stir well and bring to a simmer.

Assemble and bake: Return the browned meatballs to the skillet with the sauce. Nestle the seasoned potato cubes around the meatballs. Ensure the potatoes are mostly submerged in the sauce.

Bake: Cover the skillet or Dutch oven tightly with a lid or foil. Transfer to a preheated oven at 375°F (190°C) and bake for 45–55 minutes, or until the potatoes are tender and the meatballs are cooked through. The sauce should have thickened slightly.

Rest and serve: Let the soutzoukakia and potatoes rest for 5–10 minutes before serving. Serve hot, spooning extra sauce over the top.