Meatballs With Tomato Sauce
|Leftover roast beef/Leftover roast veal / pork||12 Ounce, coarsely chopped|
|All purpose flour||3 Tablespoon|
|Baking powder||1 Teaspoon|
|Minced onion||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Eggs||3 Large, beaten|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Dried thyme||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Canned diced tomatoes with juice||28 Ounce (1 Can)|
|Pitted green olives||1⁄3 Cup (5.33 tbs), coarsely chopped|
|Freshly ground pepper||To Taste|
1. make the meatballs: Put the meat in a food processor and process until finely chopped. In a large bowl, mix the flour with the baking powder and salt. Add the meat, onion, celery, garlic, thyme, pepper and eggs and mix well with your hands. Form into 16 meatballs and flatten slightly.
2. In a large skillet, heat 1/4 inch of oil until shimmering. Add the meatballs and cook over high heat until browned on the bottom. Turn the meatballs, reduce the heat to moderate and cook until browned on the second side, about 3 minutes. Transfer to a plate.
3. make the sauce: In a saucepan, heat the oil over moderate heat. Add the garlic, onion, thyme and oregano and cook until softened, 4 minutes. Add the tomatoes, cover and cook for 6 minutes. Roughly puree the sauce and return it to the pot.
4. In a small saucepan, cover the olives with water and bring to a boil over high heat: drain well. Add to the sauce, season with salt and pepper and bring to a simmer. Add the meatballs, simmer until heated through and serve.