Soutzoukakia (Smyrna Meatballs)

Blend onion and garlic with 2 tablespoons olive oil until you have a paste.

In a bowl add onion-garlic paste, minced beef, egg, 3 teaspoons cumin, pepper and 1 1/2 teaspoons salt. Mix well with your hands. Wrap in plastic and refrigerate for 30 minutes or overnight.

Shape in small balls and place on a plate. Heat remaining 4 tablespoons olive in a saucepan, until smoking hot. Add some of the meatballs and sauté on all sides; remove and place in a plate. Continue with remaining meatballs.

In the same saucepane (or, if desired, use another saucepan and heat another 4 tablespoons olive oil), add tomato paste, grated tomatoes, remaining ground cumin, remaining ½ teaspoon salt and cinnamon stick. Let simmer for 1 minute. Add meatballs and pour in enough boiling water to cover. Simmer for 30–40 minutes or until your sauce is thick enough. Season to taste if needed.

Serve with French fries or Atzem pilaf.