Soudzoukakia (Smyrna Meatballs) Recipe - Cooking Index
1 1/2 lbs | 681g / 24oz | Chopped meat |
3 | White bread - crust trimmed | |
30 | Garlic - finely chopped | |
1/2 teaspoon | 2.5ml | Ground cumin - (or to taste)or |
1 | Cumin seed - pounded | |
Flour | ||
Butter or oil for frying | ||
1 lb | 454g / 16oz | Tomatoes - peeled, seeded or |
1 tablespoon | 15ml | Tomato paste diluted with: |
1 1/2 cups | 355ml | Water |
Salt and pepper to taste | ||
1 | Egg - (optional) | |
1/4 cup | 59ml | Red wine - or to taste |
Have meat ground twice. Soak bread in cold water and squeeze out the excess well. Mix meat, bread, garlic, and cumin together; form egg-shaped meatballs; roll lightly in the flour.
Heat butter or oil in a deep frying pan. Fry the soudzoukakia until brown on all sides.
Remove them from the pan with a slotted spoon and put them into a pot. Pour the tomatoes (or diluted tomato paste) into the pan with the butter or oil and cook together for 3 to 5 minutes Serve with rice.
NOTE: If you are using the egg and wine, add both to the mixture, and use 1 more slice of bread.
Source:
60 Minute Gourmet
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