Soudzoukakia (Smyrna Meatballs)
Last updated 6/12/2012 1:23:35 AM. Recipe ID 56718. Report a problem with this recipe.
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
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.
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