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Soudzoukakia(Smyrna Meatballs)
* 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
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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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