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Soudzoukakia (Smyrna Meatballs)

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Chopped meat

  2. 3 White bread - crust trimmed

  3. 30 Garlic - finely chopped

  4. 1/2 teaspoon 2 1/2ml Ground cumin - (or to taste)or 1 Cumin seed - pounded

  5. Flour

  6. Butter or oil for frying

  7. 1 lb 454g / 16oz Tomatoes - peeled, seeded or 1 tablespoon 15ml Tomato paste diluted with:

  8. 1 1/2 cups 355ml Water

  9. Salt and pepper to taste

  10. 1 Egg -

  11. 1/4 cup 59ml Red wine - or to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. Heat butter or oil in a deep frying pan. Fry the soudzoukakia until brown on all sides.

  3. 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.

  4. 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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