Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Maneet Chauhan Loves Indian Street Food!
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.
cup panko breadcrumbs
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT