Ingredients:
• 500 gr. of minced meat (beef)
• 250 gr. Bread (soaked in water and then squeezed)
• 1 garlic clove finely chopped
• Salt, pepper
• 1 egg
• 1 tsp. cumin
• 10 tbs. Taleon extra virgin olive oil
Sauce:
• ½ cup Taleon extra virgin olive oil
• 2 ripe tomatoes grated
• 200 gr. Canned Tomato juice
• 1 tsp. sugar
• 1 garlic clove
• salt, pepper, a bit of water
Directions:
In a big bowl we mix the bread, the minced meat, the Taleon extra virgin olive oil, the egg, the garlic, the cumin, the salt and the pepper. We knead long shaped pieces and we fry them in a nonstick frying pan from both sides. In a shallow pot we add ½ cup of Taleon extra virgin olive oil, the grated tomatoes, the canned tomato juice, the sugar, the garlic, the salt, the pepper and a bit of water. After they boil for a few minutes, we lower the temperature and we put inside the soutzoukakia. When the sauce thickens, the soutzoukakia are ready. The sauce should not be watery. The secret of the recipe is to shimmer the food in low temperature so that there is almost no water left. As a side dish we can have rice, pasta, mushed potatoes, tagliatelle etc.