Soudzoukakia (smyrna Meatballs) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Chopped meat,
3 slice: White bread, crust trimmed
3 centiliter: Garlic, finely chopped
1/2 tsp: Ground cumin, (or to taste)OR
1 pinch: Cumin seed, pounded
Flour,
Butter or oil for frying,
1 lbs: Tomatoes, peeled,seeded OR
1 tbsp: Tomato paste diluted with:,
1 1/2 cup: Water,
Salt & pepper to taste,
1 each: Egg, optional
1/4 cup: Red wine, or to taste
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 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.
Source from luhu.jp
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.
Source from luhu.jp