Soudzoukakia (smyrna meatballs) - greek

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 each 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.

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