Greek Meatballs in Tomato Sauce | Christopher Kimball’s Milk Street

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Milk Street Recipe

Greek Meatballs in Tomato Sauce

40 minutes

Greek Meatballs in Tomato Sauce

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.

4

Servings

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.

40 minutes

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