SOUZOUKAKIA (meatballs in wine sauce)

Akron's Greek Festival is coming up soon. I thought I would share one of my favorite Classic Greek dishes with you.

Chef Bill Bailey version of
Souzoukakia (Meatballs in Wine Sauce)
1 1/2 pounds ground meat (ground twice)
4 slices white bread, crust trimmed
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 cup dry red wine
1/2 teaspoon onion powder
1 egg
2 8-ounce cans tomato sauce
1 cup water
Salt and pepper to taste
Olive oil for frying
Soak bread in cold water and squeeze out the excess.
In a large bowl, thoroughly mix the meat, bread, garlic, cumin, onion powder, wine and egg by hand.
Shape into long meatballs (football shape), about 3 inches in length.
In a deep pot, add tomato sauce, water, salt and pepper. On medium heat, bring sauce to a gentle boil. Reduce heat.
In a large frying pan, heat enough olive oil to cover the bottom of the pan. Fry meatballs until brown on all sides. Remove from pan with a slotted spoon and place meatballs in the tomato sauce. Simmer until sauce looks thickened and meatballs are completely cooked.
Serves 6.
Note: Souzoukakia are typically served over long-grain white rice in Greek homes, but they can be also served on a hard roll with a little sauce.