Soutzoukakia Recipe

• 2 slices thick, dense Bread (crusts removed)
• ½ cup dry Red Wine
• 1 lb ground lean Meat (beef or veal)
• ½ cup finely chopped Onion
• 2 Garlic Cloves (crushed)
• 1 Egg
• 2 tbsp chopped Parsley
• 2 tbsp grated Kefalograviera/Parmesan Cheese
• ½ tsp Oregano
• ½ tsp ground Cumin
• Salt and Pepper (to taste)
• Flour (for coating)
• 2 tbsp Olive Oil
  
  For the Sauce:
• 2 lbs fresh Tomatoes
• 1 tbsp Vinegar
• 1 Garlic Clove (chopped)
• 1 Bay Leaf
• ¾ tsp Sugar
• ½ tsp ground Cinnamon
• ¼ tsp ground Cloves

• Soak bread in wine. Squeeze out the bread and reserve the wine.
• Combine the soaked bread with ground meat.
• Mix onion, garlic, egg, parsley, cheese, oregano, cumin, salt, and pepper. Blend thoroughly.
• Cover and refrigerate for 2 hours.
• Divide and shape the mixture into oval shaped balls.
• Coat the balls in flour.
• Heat olive oil in a non-sticky pan and fry the balls on medium-low heat until golden brown on all sides. Remove and set aside.
• Add all the contents for preparing the sauce in the same oil along with the reserved wine.
• Simmer on low heat until the sauce turns thick.
• Toss in the fried balls, cover and simmer for another 10 minutes.
• Remove from heat and serve with steamed rice.