Greek Meatballs in Tomato Wine Sauce over Rice

• 2 lb. lean ground beef
• 4 slices dry white toast, crumbled
• 1 md. onion, chopped fine
• 1 lg. clove garlic, pressed
• 1 egg, slightly beaten
• 1 Tbls. sugar
• 1 tsp. salt
• 1 tsp. cumin
• 1/2 tsp. fresh ground black pepper
• 1/3 cup cold water
• 1/4 cup flour, for coating meatballs
• Oil
• Steamed rice
• rice pilaf
• Tomato Wine Sauce
• 6 oz. can tomato paste
• 2-1/2 cup water
• 3/4 cup dry red wine
• 1-1/2 tsp. salt
• 1 tsp. cumin

1. Fill a large deep skillet with about 3/4 inch of oil and preheat to 400 degrees F. Mix together beef, onion, garlic, egg, sugar, cumin, pepper and water until well blended.
2. With hands moistened in cold water shape meat mixture into meatballs, using about one rounded tablespoonful.
3. Coat meatballs lightly with flour and brown a few at a time in hot oil.
4. Remove from oil with a slotted spoon and place on paper towels to drain.
5. Make Tomato Wine sauce by stirring together the tomato paste, water, wine, salt and cumin in a large pot on the stove until hot and smooth.
6. Add the meatballs and cover.
7. Simmer for one hour.
8. Serve over rice.

lean ground beef, white toast, onion, clove garlic, egg, sugar, salt, cumin, fresh ground black pepper, cold water, flour, oil, rice, rice pilaf, tomato wine sauce, tomato paste, water, red wine, salt, cumin

Taken from www.foodgeeks.com/recipes/21994 (may not work)