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.
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.
cup panko breadcrumbs
01In 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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT
Here's how to get that distinctive cigar shape: Just start by dividing the meat mixture into 12 portions and rolling each into a ball. Then, roll the ball between the palms of your hands, pressing slightly, until the ball elongates and takes on a cylindrical shape, slightly tapered at each end. That's it!
- The Milk Street Team
Rave reviews from my husband for this dish-I served it with herb rice pilaf. The flavors were great and I was able to make it a little ahead and then warm it back up.