Silence of the Lamb Meatballs

Greek name is Soudzoukakia. Here on this picture served with warm pitta bread and cacik which is almost identical to greek tzatziki. Really doesn't call for any side dish, but I would imagine, rice or mashed potatoes would go well. 

Greek Lamb Meatballs

1 cup fresh breadcrumbs (fresh bread processed into small pieces)
2/3 cup milk
300g lamb mince
2 tablespoons grated onion
3 garlic cloves, crushed
2 teaspoons ground cumin
2 tablespoons chopped parsley
flour for dusting
olive oil
2 1/2 cups passata
1 teaspoon sugar
2 bay leaves
1 small omion, peeled
salt and ground black pepper

1) combine bread and milk, add lamb, grated onion, garlic, cumin and parsley. Season, and then form prolonged meatballs, like little fat sausages, about 2 inches long. Roll them in flour, and then fry in batches in olive oil, for about 8 minutes until evenly browned. Remove and place on paper towels to drain.
2) Put the passata, sugar, bay leaves and whole onion in a pan and simmer for 20 minutes. Add the sausages and cook for 10 more minutes. Serve garnished with chopped parsley.

For Cacik, finely chop small cucumber, generously layer it with salt in a colander and leave for about 20 minutes. Then wash in plenty of water and pat with paper towels. Combine 1 1/4 cups plain thick yoghurt with 3 crushed garlic cloves, 2 tablespoons fresh chopped mint and 2 tablespoons fresh chopped parsley or dill. Season with salt and pepper, and then stir in the cucumber. It wouldn't hurt to drizzle it with olive oil.

In the oven, warm up pitta bread brushed lightly with olive oil. Taste of Greece right there!