{"id":29593,"date":"2021-11-12T21:58:56","date_gmt":"2021-11-13T04:58:56","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=29593"},"modified":"2021-08-16T21:59:45","modified_gmt":"2021-08-17T04:59:45","slug":"greek-meatballs-in-tomato-sauce","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=29593","title":{"rendered":"Greek Meatballs in Tomato Sauce"},"content":{"rendered":"

Greek Meatballs in Tomato Sauce<\/p>\n

\"\"These Greek cigar-shaped meatballs are known as soutzoukakia smyrneika. The spicing reflects the dish\u00e2\u20ac\u2122s 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\u00e2\u20ac\u201dif 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.<\/p>\n

 <\/p>\n

\u00c2\u00bd cup panko breadcrumbs<\/p>\n

1 large egg<\/p>\n

1 pound ground pork<\/p>\n

2 tsp. ground cumin<\/p>\n

3 medium garlic cloves, 2 finely grated, 1 thinly sliced<\/p>\n

\u00c2\u00be tsp. red pepper flakes, divided<\/p>\n

2 T. finely chopped fresh oregano, divided<\/p>\n

Kosher salt and ground black pepper<\/p>\n

2 T. extra-virgin olive oil, plus more to serve<\/p>\n

128-ounce can crushed tomatoes<\/p>\n

\u00c2\u00bd tsp. ground cinnamon<\/p>\n

2 tsp. honey<\/p>\n

 <\/p>\n

In a medium bowl, combine the panko, egg and \u00c2\u00bd cup water, then mix until homogeneous. Let stand for 5 minutes to allow the panko to hydrate. Add the pork, cumin, the grated garlic, \u00c2\u00bd tsp. pepper flakes, 1 T. oregano, 1 tsp. salt and \u00c2\u00bd tsp. black pepper, then mix well. Divide into 12 portions (each about a scant \u00c2\u00bc cup), then shape each into a 2\u00c2\u00bd-inch-long cigar shape. In a 12-inch nonstick skillet over medium-high, heat 2 T. 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\u00e2\u20ac\u201clined plate and set aside. 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 \u00c2\u00bc tsp. pepper flakes and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, cinnamon, honey, \u00c2\u00bd tsp. salt and \u00c2\u00bc tsp. 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\u00c2\u00b0F, 12 to 14 minutes. Transfer the meatballs and sauce to a serving dish. Drizzle with additional oil and sprinkle with the remaining 1 T. oregano.<\/p>\n","protected":false},"excerpt":{"rendered":"

Greek Meatballs in Tomato Sauce These Greek cigar-shaped meatballs are known as soutzoukakia smyrneika. The spicing reflects the dish\u00e2\u20ac\u2122s 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\u00e2\u20ac\u201dif done, the center should no longer…<\/p>\n

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