|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)|
|Dried mint||1⁄4 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Dill weed||2 Teaspoon|
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.