Greek Pork Soutzoukakia | Spiced Meatballs in Tomato Sauce

In a large bowl, mix the minced pork with the breadcrumbs, lightly beaten egg, finely chopped onion, and 2 crushed cloves of garlic. Season with ground cumin, dried oregano, 0.5 tsp of salt, and 0.5 tsp of ground black pepper. Thoroughly combine the mixture, then shape it into slightly elongated, oval meatballs (about 12–14 pieces).

Heat 2 tablespoons of extra virgin olive oil in a deep skillet over medium heat. Add the meatballs and sear them all over for 4–5 minutes until they form a nice golden-brown crust. Transfer them to a plate and set aside.

Pour another 2 tablespoons of olive oil into the same skillet, then add the remaining 2 finely crushed garlic cloves and the tomato paste. Sauté for 1 minute until fragrant. Deglaze with the dry red wine, using a wooden spoon to scrape up the flavorful browned bits stuck to the bottom of the pan, then let it boil for 2 minutes to allow the alcohol to evaporate.