Halloumi No-Meat Balls

• servings: 4 servings

Ingredients

1 small onion, coarsely grated

2 large eggs, lightly beaten to blend

¼ cup extra-virgin olive oil, plus more

1½ cups panko

1 8-oz. block Halloumi cheese, coarsely grated

1 tsp. garlic powder

1 tsp. smoked paprika

½ tsp. mild red pepper flakes or ¼ tsp. crushed red pepper flakes

Freshly ground pepper

3 Tbsp. extra-virgin olive oil

2 3" cinnamon sticks

4 garlic cloves, thinly sliced

1 24-oz. bottle passata (tomato purée)

Kosher salt, freshly ground pepper

Cilantro leaves with tender stems and country-style bread or steamed rice (for serving)

Directions

Place a rack in middle of oven; preheat to 400°. Mix 1 small onion, coarsely grated, 2 large eggs, lightly beaten to blend, ¼ cup extra-virgin olive oil, and ¼ cup water in a medium bowl to combine, then mix in 1½ cups panko and let sit 10 minutes to hydrate.

Mix in one 8-oz. block Halloumi cheese, coarsely grated, 1 tsp. garlic powder, 1 tsp. smoked paprika, and ½ tsp. mild red pepper flakes or ¼ tsp. crushed red pepper flakes; season with freshly ground black pepper. (You don’t need salt as the Halloumi tends to be very salty.) Working one at a time, scoop out 3-Tbsp. portions and gently roll between lightly oiled hands to form into balls (you should have about 12 total).

Arrange no-meat balls on a large rimmed baking sheet, spacing evenly apart; drizzle each with a little oil. Bake until well browned underneath and lightly golden on top, 18–22 minutes. Let cool slightly.

While the no-meat balls are baking, heat 3 Tbsp. extra-virgin olive oil in a large saucepan or medium skillet over medium. Add two 3" cinnamon sticks and 4 garlic cloves, thinly sliced, and cook, stirring often, until garlic is golden around the edges, about 4 minutes.

Add one 24-oz. bottle passata and season with kosher salt and freshly ground black pepper. Cook, reducing heat as needed if sauce is spattering, until reduced by one third and flavors have come together, 20–25 minutes. (It’s important to cook out the raw flavor of the tomato first; you’ll adjust for consistency after.) Stir in ¼-cupfuls of water at a time until you can pour sauce off of a spoon in a smooth, steady stream. Combine meatballs and sauce in a large shallow bowl and top with cilantro leaves with tender stems. Serve with country-style bread or steamed rice alongside. Do Ahead: No-meat balls and sauce can be made 3 days ahead. Store together or separately in airtight containers and chill.