Classic Smyrna-style Soutzoukakia

1. 1 Step 1: The Mixture & Shaping Mix: To make the Smyrna-style soutzoukakia, start by mixing well in a bowl the minced meat, bread, garlic, egg, cumin, wine, olive oil, and salt and pepper. Knead: Knead for 5–6 minutes, until the ingredients are well combined and a fluffy mixture forms. Shape: Shape the mixture into soutzoukakia. Lightly flour them.
2. 2 Step 2: Frying & The Sauce Sauté: Heat a large heavy-bottomed frying pan well over medium to high heat and add a little olive oil or butter. Add the soutzoukakia and sauté them just until they brown evenly on all sides. Fry them in batches so that the temperature of the pan does not drop and they stick without coloring. Drain: Remove the soutzoukakia from the pan with a slotted spoon and transfer them to kitchen paper to drain excess fat. The Sauce: In a shallow, wide pot, heat the olive oil and butter over medium to high heat. Add the grated tomatoes along with 1 cup of water and, once the liquid comes to a boil, add the sugar, cinnamon, cumin, salt, and a little freshly ground pepper.
3. 3 Step 3: Simmer & Combine Simmer Sauce: Lower the heat and simmer the sauce, uncovered, for about 5–6 minutes. Combine: Carefully add the soutzoukakia to the pot with the sauce. Final Cook: Cook over low heat for about 5–6 more minutes, so that their cooking is completed and the aromas and flavors blend together.