|Salt & freshly ground pepper|
|3||Garlic cloves; crushed|
|1/4||c||Dry white wine|
|1||lb||Lean ground beef|
|2||sl||Bread; crusts removed, soaked in water, and squeezed dry|
|1||Egg; lightly beaten|
|1||ts||Salt; (or more to taste)|
|1||pn||Freshly ground pepper|
|Oil for frying|
Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad.
From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
Typed for you by Karen Mintzias