To begin, soak the breadcrumbs in the milk in a large mixing bowl for 5 minutes, allowing them to soften. Add the ground meat, egg, minced garlic, grated onion, olive oil, cumin, oregano, salt, and pepper. Mix gently with your hands until all ingredients are combined, but do not overwork the mixture for tender meatballs.

Form the mixture into elongated meatballs, about the size of a walnut. Lightly dust each meatball in flour, shaking off any excess. The flour coating helps the meatballs keep their shape and adds a slight crust when frying.

In a large skillet, heat a few tablespoons of olive oil over medium heat. Sear the meatballs in batches, turning them carefully until they are golden brown on all sides. Once browned, transfer the meatballs to a plate and set them aside. They will finish cooking in the sauce.

In the same skillet, add a bit more olive oil if necessary and sauté the chopped onion over medium heat until it softens and turns golden, about 5 minutes. Add the garlic and cumin, cooking for another 1-2 minutes until fragrant.

Stir in the crushed tomatoes, tomato paste, and red wine (if using). Let the mixture simmer for a few minutes to allow the alcohol to cook off and deepen the flavour of the sauce. Then add the water or chicken broth, season with salt, black pepper, and a pinch of sugar to balance the acidity.

Carefully place the browned meatballs into the tomato sauce, ensuring they are mostly covered. Cover the skillet and simmer gently over low heat for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened.

Taste the sauce and adjust seasoning if necessary. You may add a bit more salt, pepper, or sugar, depending on your preference. Stir in a handful of chopped fresh parsley for added freshness.

Serve the Soutzoukakia warm, garnished with a sprinkle of fresh parsley. These flavourful meatballs are traditionally enjoyed with rice, crusty bread, or mashed potatoes to soak up the rich tomato sauce. For an authentic Greek experience, pair with a crisp Greek salad or olives on the side.