Title: Soudzoukakia     (smyrna meatballs)
 Categories: Meats, Main dish, Greek
      Yield: 6 Servings
 
  1 1/2 lb Chopped meat
      3 sl White bread, crust trimmed
      3 cl 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 ea 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 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.