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Exported from  MasterCook  *


                   SOUDZOUKAKIA     (SMYRNA MEATBALLS)

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SPALDING
   1 1/2  pounds        Chopped meat
   3      slices        White bread -- crust trimmed
  30      milliliters   Garlic -- finely chopped
     1/2  teaspoon      Ground cumin (or to taste)OR
   1      pinch         Cumin seed -- pounded
                        Flour
                        Butter or oil for frying
   1      pound         Tomatoes, peeled -- seeded OR
   1      tablespoon    Tomato paste diluted with:
   1 1/2  cups          Water
                        Salt & pepper to taste
   1                    Egg (optional)
     1/4  cup           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 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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