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