Greek Soutzoukakia | Spiced meatballs in tomato sauce

In a large mixing bowl, mix together the minced pork, breadcrumbs, whole egg, half of the finely chopped onion, 2 minced garlic cloves, half a teaspoon of ground cumin, half a teaspoon of salt, and a quarter teaspoon of pepper. Shape the mixture into elongated, oval meatballs (approx. 12–14 pieces).

Heat 2 tablespoons of extra virgin olive oil in a pan over medium-high heat. Fry the meatballs all over for 4–5 minutes until golden brown on all sides, then set them aside on a clean plate (they do not need to be fully cooked through, as they will finish cooking in the sauce).

In the same pan, add the remaining finely chopped onion to the oil and sauté until translucent, about 2–3 minutes. Stir in the remaining 2 minced garlic cloves, tomato paste, the remaining half teaspoon of ground cumin, cinnamon, and dried oregano, then fry for half a minute until fragrant.