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Soudzoukakia (smyrna meatballs)

Yield: 6 Servings

Ingredients:

• 1 1/2 lb Chopped meat
• 3 sl White bread crust trimmed
• 3 cl Garlic finely chopped
• 1/2 ts Ground cumin (or to taste)OR
• 1 pn Cumin seed pounded Flour Butter or oil for frying
• 1 lb Tomatoes peeled seeded OR
• 1 tb Tomato paste diluted with:
• 1 1/2 c Water Salt & pepper to taste
• 1 ea Egg (optional)
• 1/4 c Red wine

Instructions:

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 min. Serve with rice. NOTE: If you are using the egg and wine add both to the mixture and use 1 more slice of bread.

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