Title: Soudzoukakia (Smyrna Meatballs)
Categories: Entree Ethnic
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		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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