4 ounces ham fat or beef suet,
coarsely chopped
3 garlic cloves
1/2 teaspoon dried sage
1 large sprig parsley
1 pound beef, lamb, veal or pork [or a
combination of any of these meats]
1 slice stale bread
3 eggs
1 rounded teaspoon salt
1/8 teaspoon freshly ground pepper
a pinch of chili powder
Dry breadcrumbs, if necessary
Flour
Oil
1 bay leaf
1 cup hot water [or beef stock]
1 cup dry white wine

 Put the ham fat or beef suet, garlic cloves, sage, and sprig parsley through the coarsest blade of a food chopper. Cube 1 pound beef, lamb, veal or
pork and put it through food chopper, adding 1 slice stale bread at the end
to clear chopped of all bits of meat. Add eggs, salt, 1/8 teaspoon freshly
ground pepper, and a pinch of chili powder and mix well, adding dry bread
crumbs, if necessary, to make a paste that leaves the side of the bowl
cleanly. Shape the mixture into small balls and coat them well with flour.
Heat oil 1/2 inch deep in a small skillet, add the bay leaf and sauté the meatballs, turning them frequently, until they are well browned, crusty,
and hard on the outside. Empty contents of skillet into deep saucepan. Add
1 cup hot water [or beef stock] to skillet, stir well to dissolve all the brown
bits in the pan and pour liquid over meatballs. Stir in the dry white wine,
cover pan and simmer for about 30 minutes or until the liquid has been
reduced by half and meatballs are tender. Makes about 40.

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