Soudzoukakia (smyrna Meatballs)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Greek | Greek, Main dish, Meats | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Chopped meat |
| 3 | White bread, crust trimmed | |
| 3 | Garlic, finely chopped | |
| 1/2 | t | Ground cumin, or to tasteOR |
| 1 | pn | Cumin seed, pounded |
| Flour | ||
| Butter or oil for frying | ||
| 1 | lb | Tomatoes, peeledseeded OR |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 393
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 127.4mg
Sodium: 99.7mg
Potassium: 368.8mg
Carbohydrates: 40.3g
Fiber: 1.4g
Sugar: <1g
Protein: 41.7g