Soutzoukakia me elies (Meatballs with olives)

 

  • 1/2 kg minced beef meat
  • 2 slices of white bread crust removed, soaked in 2 cups of strong red wine, then drained
  • salt and pepper
  • 1 tbsp of cumin
  • 3 garlic clove, crushed
  • 1 tbsp of extra-virgin olive oil
  • 12 green pitted olives

Knead in all the ingredients with your hands. Take portions of the meat mixture and make ping-pong or egg sized balls. Fry them in extra-virgin olive oil, on a moderate flame, turning around several times. Put the cooked meatballs on a dish and keep warm. Make a simple tomato sauce with fresh or tinned tomatoes, salt and pepper, a pinch of sugar and a little red wine, add the meatballs and the olives and simmer for 15 minutes. Serve with rice.