Greek Meatballs

This recipe is for Greek Meatballs with tomato sauce, so-called soutzoukakia smyrnaika, meatballs from Smyrna (today�s Turkey). This is a recipe the Greek refugees from Asia Minor brought to Greece. I don�t know if this is exactly how they made it, but the meatballs are very popular among the guest in our taverna. Most of them are descendants of these refugees, as many settled in northern Greece.

1/2 kilo minced meat from pork

1/2 kilo minced meat from beef

One box of condensed milk

A few spoons of bread crumps

Cumin

Red sweet pepper

Salt, pepper

Oregano

A dash of olive oilA dash of vinegar

For the sauce:

One tin of peeled, crushed tomatoes or grate approx. one kilo fresh tomatoes (if they are from sunny Greece. In the winter it�s always better to used tinned tomatoes!).

Olive oil

1 huge grated onion

As much garlic as you like

CuminRed sweet pepper

Salt, pepper

Basil

Make the sauce first: Fry the onions and the garlic on a low temperature until the onions get some color, add the spices and the tomatoes, boil for a few minutes.

Make the meatballs by mixing all the ingredients. Shape as long, narrow balls the size of your index finger. Fry very lightly on low temperature - the minced meat shall just set and the meatballs don't need to get color and should far from being cooked all through. Add to the sauce.

Put on a lid and let simmer on very low heat for at least half an hour.

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