Soudzoukakia (Smyrna Meatballs)

Course : Greek
Serves: 6
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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 dash cumin seed -- pounded
2 tablespoon flour
2 tablespoon butter or oil for frying
1 pound tomatoes -- peeled, seeded or
1 tablespoon tomato paste diluted with:
1 1/2 cups water
1 teaspoon salt and pepper to taste
1 large egg -- (optional)
1/4 cup red wine -- or to taste

Preparation / Directions:

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 minutes 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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