Instructions:
Put the toast pieces, onion, garlic, tomato sauce, eggs,
and
spearmint in a food processor and process until the mixture is
mushy --
like a thick, thick sauce. Season to taste with salt and a lot
of freshly
ground black pepper. Let this stand until the bread is moistened,
about
30 minutes. Add the meat and mix with your hands.
Heat the oils in a frying pan or kettle. (You want the oil to
be about 1
1/2 inches deep.) Wet your hands and shape the meat into about
30 small
balls. When the oils reach 325 degrees, slip the meatballs in
and fry for
about 2 minutes on one side. Check to see if they are golden underneath,
then turn them and fry 2 minutes more on the other side. Remove
and
drain.
To make the sauce, toast the flour in a small skillet, stirring,
until it
turns golden. Mix in the drippings, stir until smooth, then add
enough
tomato sauce to make a sauce, stirring again until smooth. Add
the garlic
and bay leaf and simmer for 8 minutes. Put the meatballs in the
sauce and
heat them through for about 2 minutes. Remove the bay leaf and serve
with
orzo or rice.
Recipe adapted from "The LL Bean Book of New New England Cookery"
