MEATBALL SAUSAGES (SOUTZOUKAKIA SMYRNEIKA)

Meatball Sausages (Soutzoukakia Smyrneika) image

Provided by Elaine Louie

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 25

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2 tablespoons olive oil
1/3 cup finely chopped onion
1 garlic clove, minced
2 1/4 cups canned plum tomatoes, with their juice
1/4 cup dry white wine
Pinch of sugar
Salt and ground black pepper
3/4 teaspoon hot red pepper flakes
1/2 tablespoon butter
1 1/4 pounds (20 ounces) ground beef
1/3 cup finely chopped onion
1 large garlic clove, minced
2 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
Pinch of cinnamon
Salt and ground black pepper
1 large egg
2 tablespoons dry white wine
1/4 to 1/2 cup fine dry bread crumbs
1 to 2 tablespoons extra-virgin olive oil
Flour, for dredging
Olive oil or other oil, for frying and for oiling casserole
Mashed potatoes for serving (optional)

Steps:

For the sauce: In a medium saucepan over medium heat, heat olive oil and sauté onion until soft. Stir in garlic. Add tomatoes and their juice, squeezing tomatoes to break them up. Bring to a boil. Add wine and sugar, and season to taste with salt and pepper. Reduce heat to low and simmer until thickened, about 20 minutes. Add pepper flakes and butter, simmer 1 to 2 minutes, and set aside until needed. (Sauce may be cooled, covered and refrigerated for up to 24 hours. Reheat before using.)
For the sausages: Heat oven to 350 degrees. In a large mixing bowl, combine ground beef, onion, garlic, cumin, paprika, allspice, nutmeg and cinnamon. Season with salt and pepper to taste. Knead until blended. Add egg and wine, and knead again until well mixed. Add just enough bread crumbs to give body to mixture so that meatballs will hold their shape when formed. Mix in enough extra-virgin olive oil to make mixture glossy and elastic.
Shape meat mixture into sausages about 2 1/2 inches long and 1 inch in diameter. Dredge in flour and set aside. Place a heavy skillet over medium heat, and add about 1/2 inch olive oil. When oil shimmers, add sausages in a single layer. Brown on one side, then turn and brown the other. Transfer to paper towels to drain.
Lightly oil an 8-by-10-inch shallow casserole, or other baking dish in which sausages will fit in a single layer. Pour sauce evenly on top of meat, and bake until lightly browned on top, about 40 minutes. If desired, serve with mashed potatoes.