Soudzoukakia (smyrna meatballs)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chopped meat |
| 3 | slices | White bread, crust trimmed |
| 3 | cloves | Garlic, finely chopped |
| ½ | teaspoon | Ground cumin (or to taste)OR |
| 1 | pinch | Cumin seed, pounded |
| Flour | ||
| Butter or oil for frying | ||
| 1 | pounds | Tomatoes, peeled,seeded OR |
| 1 | tablespoon | Tomato paste diluted with: |
| 1½ | cup | Water |
| Salt & pepper to taste | ||
| 1 | Egg (optional) | |
| ¼ | cup | Red wine, or to taste |
Directions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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