Greek Meatballs

These Greek meatballs are seasoned with a little mint, onions, garlic, and tomato sauce.

• 2 slices toast, golden brown -- crusts removed
• 1 medium onion -- chopped
• 1 fat garlic clove -- chopped
• 1 cup tomato sauce, homemade or canned
• 2 eggs
• 1/2 cup fresh spearmint -- rubbed between hands
• OR 2 tablespoons dried spearmint
• salt
• fresh ground black pepper
• 1 pound ground beef
• 1 1/2 cups vegetable oil
• 1/2 cup olive oil

SAUCE:

• 1 tablespoon flour
• 2 tablespoons drippings, or lard
• 1 cup tomato sauce
• 1 clove garlic -- minced
• 1 bay leaf

Put the toast torn in 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 1 - 2 minutes. Remove the bay leaf and serve with orzo or rice.
Recipe from "The LL Bean Book of New New England Cookery"