*  Exported from  MasterCook  *

                   Soudzoukakia (Smyrna Meatballs)

Recipe By     : Spalding
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  lb            Meat -- chopped
   3      sl            White bread -- crust trimmed
  30      ml            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                    Egg (optional)
     1/4  c             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.


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