Soutzoukakia

• 2 medium yellow onions, peeled
• 3 tablespoons panko breadcrumbs
• Kosher salt and ground black pepper
• 1½ pounds ripe tomatoes, halved
• 1lb of meat, 50% lamb, 50% beef
• 4 medium garlic cloves, finely grated
• 4 tablespoons finely chopped fresh flat-leaf parsley, divided
• 4 tablespoons finely chopped fresh mint, divided
• 3 teaspoons dried oregano, divided
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 large egg, beaten
• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons tomato paste

Set a box grater in a medium bowl. Grate the onions on the large holes down to the root ends; reserve the box grater. Transfer half of the grated onion to a small bowl and set aside for the sauce. To the grated onion in the medium bowl, add the panko and ½ teaspoon salt; stir, then let stand until the panko is softened, about 10 minutes.

Meanwhile, grate the tomato halves (start with the cut sides against the grater) into another medium bowl; stop when you reach the skin and discard it. Cover and set aside for making the sauce.

To the onion-panko mixture, add the beef, lamb, half of the garlic, 2 tablespoons each of parsley and mint, 2 teaspoons of the oregano, the cumin, paprika, egg and ½ teaspoon pepper. Mix with your hands until well combined. Cover and refrigerate for at least 15 minutes or up to 1 hour.

Heat the oven to 375°F with a rack in the middle position. Divide the chilled meat mixture into 12 evenly sized balls (a scant ¼ cup each). With wet hands, shape each one into an oblong about 3 inches long.

In a 12-inch oven-safe skillet over medium, heat 3 tablespoons of the oil until shimmering. Add the meatballs and cook, using a thin metal spatula or 2 spoons to gently and occasionally turn them, until lightly browned all over, 6 to 8 minutes. Transfer to a large plate and set aside. Pour off and discard the fat in the skillet.

In the same skillet over medium-high, combine the remaining 1 tablespoon oil, reserved grated onion, remaining garlic, ½ teaspoon salt and ¼ teaspoon pepper. Cook, scraping up any browned bits, until the moisture from the onion has evaporated and the onion and drippings are well browned, about 5 minutes; reduce the heat as needed if browning goes too quickly. Stir in the tomato paste and remaining 1 teaspoon oregano, then add the grated tomatoes; scrape up any browned bits. Bring to a simmer over medium-high and cook, stirring often, until the mixture is slightly thickened, 4 to 5 minutes.

Off heat, nestle the meatballs in the sauce and add the accumulated juices. Transfer the skillet to the oven and cook until the center of the meatballs registers 160°F and the sauce is brown at the edges, 13 to 18 minutes.

Remove the skillet from the oven (the handle will be hot). Serve sprinkled with the remaining 2 tablespoons each parsley and mint.

https://www.177milkstreet.com/recipes/greek-meatballs-tomato-sauce-soutzoukakia