Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Butter; melted - soaked in water, and
1 lb Tomatoes; peeled - squeezed dry
1 ts Granulated sugar 1 ts Ground cumin
Salt freshly ground pepper 1 Egg; lightly beaten
3 Garlic cloves; crushed 2 ts Parsley; minced
1/4 c Dry white wine 1 ts Salt; (or more to taste)
1 sm Bay leaf 1 pn Freshly ground pepper
1 lb Lean ground beef Oil for frying
2 sl Bread; crusts removed,

Combine the melted butter, tomatoes, sugar, salt pepper, 1 clove of
garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then
strain through a fine sieve or food mill. Meanwhile, combine the
remaining ingredients in a large bowl and knead thoroughly. (The
mixture should not be stiff.) Pinch off pieces a little larger than
a walnut and shape with the hands into elongated egg shapes about 1 x
3 inches. Fry them lightly on all sides in hot oil and then drain on
paper towels, or arrange them on a baking dish and bake in a 375
degree oven for 20 minutes, turning once. Drop the soutzoukia in
sauce and simmer for 15 minutes. Serve with a steaming grain dish and
fresh, cooked vegetables or salad.

From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel
Books, New York.

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