Soudzoukakia (Smyrna Meatballs)

Recipe Ingredients

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

Recipe Instructions

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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