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Cocktail Meatballs Recipe
|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|
Serving size: Complete recipe
Calories 5545 Calories from Fat 3642
% Daily Value*
Total Fat 407 g626.2%
Saturated Fat 153.8 g768.9%
Trans Fat 1 g
Cholesterol 1326.1 mg
Sodium 3516.4 mg146.5%
Total Carbohydrates 240 g79.9%
Dietary Fiber 14.8 g59%
Sugars 37 g
Protein 207 g413.6%
Vitamin A 86.9% Vitamin C 57.5%
Calcium 94.9% Iron 148.6%
*Based on a 2000 Calorie diet
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.