Best Italian Meatballs

Ingredients:
12 ounces leftover roast beef, veal or pork, coarsely chopped
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup minced onion
1/4 cup minced celery
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
3 large eggs, beaten
Olive oil, for frying

Directions:
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 chopped meat, onion,
celery, garlic, thyme, pepper
and eggs and mix with your hands
until thoroughly blended.
Form the mix-ture into
16 meatballs and flatten slightly.
In a large skillet, heat 1/4 inch of oil.
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 the meatballs to a large serving plate.