*  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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