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Cocktail Meatballs

Gadget.Cook's picture
Ingredients
  Ground steak 2 Pound (Round / Sirloin)
  White bread slice 4
  Dry white wine 1 Cup (16 tbs)
  Onion 1 Large, cut in eights
  Garlic 2 Clove (10 gm)
  Eggs 2
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Dried mint 1⁄4 Teaspoon
  Flour 1 Cup (16 tbs)
  Salad oil 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs)
For sauce
  Flour 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Sour cream 1 Cup (16 tbs)
  Dill weed 2 Teaspoon
Directions

Put meat into large mixing bowl and set aside.
Cut crusts from bread and discard.
Blender-crumb bread and add to meat.
Put remaining ingredients except flour, salad oil and butter into OSTERIZER container, cover and process at CHOP (HI) until onion is finely grated.
Add to meat and bread and mix well, about 5 minutes.
Chill about 3 hours for easier shaping.
Shape into one-inch balls, dust with flour and saute in salad oil and butter in large skillet on range.
When meatballs are cooked and browned, remove from pan and drain on absorbent paper.
Use immediately or store covered in refrigerator.
Also refrigerate drippings.

Recipe Summary

Course: 
Wine And Drink

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