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Soutzoukakia (Greek Meatballs) With Tomato and Green Olive Sauce
Sauce
1 t cumin seed, toasted and crushed
2 c canned whole peeled tomatoes
1/4 c extra virgin olive oil
1/4 c thinly sliced white onion
2 cloves garlic, minced
1 t salt
1 T dried oregano
1/2 c white wine
1 T tomato paste
Pepper to taste
Meatballs
3 T olive oil
1/2 onion, diced
1 egg yolk
1 T Dijon mustard
1/2 pound ground lamb
1/2 pound ground pork
4 sprigs fresh mint, chopped
3 sprigs fresh parsley, chopped
2 t dried oregano
1/2 c panko crumbs
1 1/2 t orange zest
2 t red wine vinegar
Salt and pepper to taste
1/2 c sliced pitted green olives, for garnish
Put the tomatoes in a bowl and crush by hand. Heat a medium size saucepan over medium heat, add the oil, then add the onion, garlic, cumin and salt and saute until soft. Add the oregano and wine and bring to a boil, then add tomatoes, their juice and the tomato paste and return to a boil. Reduce heat and simmer for 1 hour, or until the mixture is reduced to a thickened, chunky sauce. Season with pepper and more salt, if necessary.
Meanwhile, heat 2 T oil in a large skillet over medium high heat, then add onion and saute until translucent remove from heat and let the onion cool completely. Whisk together the egg yolk and mustard in a medium bowl, add the meats and mix well by hand. Add the rest of the ingredients, including the cooled onions, and mix lightly. Form into 1/2 inch thick patties using about 1/3 c of the mixture for each meatball. Heat the remaining 1 T olive oil in a skillet over high heat. Add the meatballs and sear for 3 minutes on each side. Put meatballs on a serving dish and cover with sauce. Garnish with olives. Serves 4-6
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