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