Greek Lamb Soutzoukakia | Spiced Meatballs in Sauce

Soak the stale white bread slices in the dry red wine for 5 minutes, then gently squeeze out the excess wine with your hands.

In a large bowl, knead together the minced lamb with the soaked bread, half of the crushed garlic (2 cloves), half of the ground cumin, the oregano, and salt and freshly ground black pepper to taste. Shape the mixture into oblong, oval meatballs.

Heat 2 tablespoons of extra virgin olive oil in a deep pan, and fry the meatballs over medium heat on all sides until nicely golden brown (approx. 6–8 minutes), then remove them onto a plate.