Greek Soutzoukakia | Aromatic Tomato Meatballs

Cut the crust off the toast bread, then soak the bread slices in 50 ml of dry red wine for 5 minutes, then gently squeeze out the excess liquid.

In a large bowl, mix the minced pork with the wine-soaked bread, 2 crushed cloves of garlic, half of the ground cumin, half a teaspoon of salt, and freshly ground black pepper. Combine thoroughly, then with wet hands shape the mixture into oblong, oval meatballs (about 12-14 pieces).

Heat 2 tablespoons of extra virgin olive oil in a deep skillet over medium-high heat. Fry the meatballs for 5-6 minutes until nicely golden brown on all sides, then transfer them to a plate.