Name: Soudzoukakia (Smyrna Meatballs)
Ingredients: 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

The fundamental problem in the evangelical world today is not inadequate technique, insufficient organization, or antiquated music and those who want to squander the church’s resources bandaging these scratches will do nothing to staunch the flow of blood that is spilling from its wounds. The fundamental problem in the evangelical world today is that God rests too inconsequentially upon the church. His truth is too distant, His grace too ordinary, His judgment too benign, His gospel too easy, and His Christ is too common.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Greek	Meats, Main dish, Greek	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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