Σουτζουκάκια Σμυρνέικα

'Ενα απ΄τα πιο αγαπημένα πιάτα της ελληνικής κουζίνας, τα σουτζουκάκια είναι απ΄τα φαγητά που προκαλούν πολύωρες συζητήσεις. Η 'Αντζελα Νικολέττου μοιράζεται μαζί μας την συνταγή της Μικρασιάτισσας γιαγιάς της.

Soutzoukakia from Smyrna Source: Supplied

Σουτζουκάκια Σμυρνέικα

Ingredients

1 kg beef mince

1 egg

½ loaf stale bread (sourdough works well)

2 cloves garlic, crushed

1 tsp ground cumin

olive oil for frying

1 bottle tomato puree

 Method

• Remove crusts from bread and cut into large chunks.
• Place in a bowl and cover with water for a few minutes until soaked. Taking a handful at a time, squeeze out the water and crumble the bread so it becomes coarse breadcrumbs.
• In a bowl, add the mince, garlic, cumin, egg, bread and seasoning, and mix well.
• Shape the mince into oval shaped balls that fit into the palm of your hand and set aside. 
• Place the tomato in a heavy based saucepan and simmer.
• Shallow fry the meatballs in small batches.
• Once browned, add directly into the simmering tomato sauce. Repeat until all the meatballs have been browned. If needed add a little hot water to the sauce.
• Season and simmer until the meatballs are cooked. Serve with rice or pasta.

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