These comforting pork and beef meatballs are called soutzoukakia and originate from the Greeks of Smyrna (modern-day Izmir in Turkey). You can serve them as part of a meze, perhaps with some warm flatbreads, or for a more substantial main, pair them with some steamed rice and a green salad. —Yasmin Khan
fresh parsley, finely chopped (extra to garnish)
Begin by preparing the tomato sauce. Heat 2 tablespoons of light olive oil in a medium saucepan, add the onion and then gently fry over a medium heat for about ten minutes, or until they are soft. Add the garlic and fry for another few minutes. Add the rest of the ingredients, stir well and cover. Leave to simmer for 20 minutes.
Place all the ingredients for the meatballs in a large bowl and mix them together with your hands. Lightly grease a large baking tray with a light olive oil and, roll meat into about 20 1-oz balls and transfer them to the tray.
Preheat the oven to 425F. Brush the meatballs with a little more olive oil and then pop them in the oven and cook for around 10-12 minutes, turning frequently, until they are browned.
Add the meatballs to the tomato sauce and simmer for 5 minutes so the meat absorbs the flavors of the sauce.
Just before serving, sprinkle with some chopped parsley and a drizzle of extra virgin olive oil.