Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   butter -- melted
   1      pound         tomatoes -- peeled
   1      teaspoon      granulated sugar
     1/4  cup           dry white wine
   1      pound         lean ground beef
   1      teaspoon      ground cumin
   2      teaspoons     parsley -- minced
   1      teaspoon      salt -- (or more to taste)
   1      pinch         freshly ground pepper
                        salt and freshly ground pepper
   3                    garlic cloves -- crushed
   1      small         bay leaf
   2      slices        bread; crusts removed -- soaked in water,
                        -- and
                        squeezed dry
   1                    egg -- lightly beaten
                        oil for frying

Preparation:

Combine the melted butter, tomatoes, sugar, salt and pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375F oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad.