Soutzoukakia Cumin Beef Meatballs in Tomato

In a large bowl, combine ground-beef, breadcrumbs, egg, cumin, 1 tsp salt, 3 minced garlic cloves, and ½ tsp black-pepper. Mix together with your hands until just combined.

Form the mixture into 8 oval-shaped meatballs, about the size of large eggs. They should be slightly elongated, in the traditional soutzoukakia shape.

Heat 60ml olive-oil in a large heavy skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes. Remove to a plate and set aside.

In the same skillet with the olive oil and browned bits, sauté the diced yellow-onion over medium heat until softened, about 5 minutes.

Add 2 minced garlic cloves and cook 1 minute until fragrant. Stir in 400g diced tomato, ½ tsp cumin, and ½ tsp salt.

Let the sauce simmer uncovered for 5 minutes, breaking up the tomatoes with a wooden spoon.

Return the browned meatballs to the skillet, nestling them into the tomato sauce. Cover and reduce heat to low.

Simmer gently for 25-30 minutes, until the meatballs are cooked through and the sauce has thickened.

Remove cover, stir in ¼ tsp black-pepper, and let the sauce reduce for another 5 minutes if needed.

Drizzle generously with 30ml extra olive-oil and scatter dried oregano over the top. Serve in deep bowls with crusty white-bread to soak up every drop of sauce.