This flavor-packed weeknight dish was included in Milk Street Magazine’s “Tuesday Nights” series which features weeknight dishes with bold and fresh flavors. I have found that meatballs that incorporate a panade, hydrated breadcrumbs, are very tender- great.
The recipe was adapted from Milk Street Magazine, contributed by Calvin Cox. According to the original article, these Greek oblong shaped meatballs are known as soutzoukakia smyrneika. Traditionally, they are served with tiganites patates (potatoes fried in olive oil). We ate them with crusty bread to sop up every bit of sauce. The dish could also be served with roasted potatoes or a rice or orzo pilaf.
Yield: Serves 4
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 pound ground pork
- 2 teaspoons ground cumin
- 3 large garlic cloves, 2 finely gratedn(I used a garlic press), 1 thinly sliced
- 3/4 teaspoon red pepper flakes, divided
- 2 tablespoon finely chopped fresh oregano, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 1 28-ounce can crushed tomatoes (I used fire-roasted)
- 1/2 teaspoon ground cinnamon
- 2 teaspoons honey
- In a medium bowl, combine the panko, egg and 1/2 cup water, then mix until homogeneous. Let stand for 5 minutes to allow the panko to hydrate. (This step is very important in order to create soft and tender meatballs.)
- Add the pork, cumin, the grated (or pressed) garlic, 1/2 teaspoon pepper flakes, 1 tablespoon oregano, 3/4 teaspoon coarse salt and 1/2 teaspoon freshly ground black pepper, then mix well.
- Divide into 11 or 12 portions (each about a scant 1/4 cup), then shape each into a 2 1/2-inch-long cigar (oblong) shape.
- In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. (Non-stick can be used; I used a 12-inch stainless all-in-one pan.)
- 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.
- 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 1/4 teaspoon pepper flakes and cook, stirring, until fragrant, about 30 seconds.
- Stir in the tomatoes, cinnamon, honey and 1/4 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.
- Taste the sauce and adjust the seasoning with salt and black pepper.
- Transfer the meatballs and sauce to serving dish. Drizzle with additional oil, if desired, and sprinkle with the remaining 1 tablespoon oregano.
thebrookcook 