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Greek Meatballs in Tomato Sauce

Greek Meatballs in Tomato Sauce

By Calvin CoxJune 11, 2021

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

These Greek cigar-shaped meatballs are known as soutzoukakia smyrneika. The spicing reflects the dish’s origins in Smyrna, a former Greek settlement and now the Turkish city of Izmir. Soutzoukakia often are made with beef or a combination of beef and pork, but we preferred the subtle sweetness and tender texture of all-pork meatballs. An instant thermometer is the best way to check for doneness; alternatively, cut open a meatball—if done, the center should no longer be pink. Soutzoukakia often is served with tiganites patates (potatoes fried in olive oil), but roasted potatoes, crusty bread or a rice or orzo pilaf also are delicious accompaniments.

Tip

Don’t skip the step of allowing the breadcrumbs to hydrate for 5 minutes. The softened crumbs, called panade, help create a soft, tender texture in the meatballs.

Ingredients
  • ½

    cup panko breadcrumbs

  • 1

    large egg

  • 1

    pound ground pork

  • 2

    teaspoons ground cumin

  • 3

    medium garlic cloves, 2 finely grated, 1 thinly sliced

  • ¾

    teaspoon red pepper flakes, divided

  • 2

    tablespoon finely chopped fresh oregano, divided

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    28-ounce can crushed tomatoes

  • ½

    teaspoon ground cinnamon

  • 2

    teaspoons honey

Step 1

In a medium bowl, combine the panko, egg and ½ cup water, then mix until homogeneous.

Let stand for 5 minutes to allow the panko to hydrate.

Add the pork, cumin, the grated garlic, ½ teaspoon pepper flakes, 1 tablespoon oregano, ¾ teaspoon salt and ½ teaspoon black pepper, then mix well.

Divide into 12 portions (each about a scant ¼ cup), then shape each into a 2½-inch-long cigar shape.

Step 2

In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering.

Add the meatballs and cook without disturbing until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the meatballs and cook until browned on the second sides, another 2 to 3 minutes.

Remove the skillet from the heat, transfer the meatballs to a paper towel–lined plate and set aside.

Step 3

Return the skillet to medium-high and add the sliced garlic. Cook, stirring, until fragrant and starting to brown, 1 to 2 minutes.

Add the remaining ¼ teaspoon pepper flakes and cook, stirring, until fragrant, about 30 seconds.

Stir in the tomatoes, cinnamon, honey and ¼ teaspoon each salt and black pepper, then bring to a simmer.

Place the meatballs in the pan and return to a simmer. Cover and simmer, undisturbed, until the centers of the meatballs reach 160°F, 12 to 14 minutes.

Step 4

Taste the sauce and adjust the seasoning with salt and black pepper.

Transfer the meatballs and sauce to serving dish.

Drizzle with additional oil and sprinkle with the remaining 1 tablespoon oregano.

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