Soutzoukakia me elies (Meatballs with olives in tomato sauce)

• ½ kg minced beef meat
• 2 slices of white bread crust removed, soaked in two cups of strong red wine, then drained
• Salt and pepper
• 1 tablespoon of cumin
• 3 garlic cloves, crushed
• 1 tablespoon of extra-virgin olive oil
• 12 green-pitted olives

• Knead in all ingredients with your hands. Take portions of the meat mixture and make ping-pong or egg sized balls
• Fry them in extra-virgin oil, on a moderate flame, turning around several times
• Put the cooked meatballs on a dish and keep warm
• Make a simple tomato sauce with fresh or tinned tomatoes, salt and pepper, a pinch of sugar and a little red wine
• Add the meatballs and the olives and simmer for 15minutes. Serve with rice