Step 1

In a medium bowl, combine the panko, egg and ½ cup water, then mix until homogeneous. Let stand for 5 minutes to allow the panko to hydrate. Add the pork, cumin, the grated garlic, ½ teaspoon pepper flakes, 1 tablespoon oregano, ¾ teaspoon salt and ½ teaspoon black pepper, then mix well. Divide into 12 portions (each about a scant ¼ cup), then shape each into a 2½-inch-long cigar shape.

Step 2

In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the meatballs and cook without disturbing until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the meatballs and cook until browned on the second sides, another 2 to 3 minutes. Remove the skillet from the heat, transfer the meatballs to a paper towel–lined plate and set aside.

Step 3

Return the skillet to medium-high and add the sliced garlic. Cook, stirring, until fragrant and starting to brown, 1 to 2 minutes. Add the remaining ¼ teaspoon pepper flakes and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, cinnamon, honey and ¼ teaspoon each salt and black pepper, then bring to a simmer. Place the meatballs in the pan and return to a simmer. Cover and simmer, undisturbed, until the centers of the meatballs reach 160°F, 12 to 14 minutes.

Step 4

Taste the sauce and adjust the seasoning with salt and black pepper. Transfer the meatballs and sauce to serving dish. Drizzle with additional oil and sprinkle with the remaining 1 tablespoon oregano.