Cocktail Meatballs Recipe

Cocktail Meatballs picture




 Ground steak2 Pound (Round / Sirloin)
 White bread slice4
 Dry white wine1 Cup (16 tbs)
 Onion1 Large, cut in eights
 Garlic2 Clove (10 gm)
 Salt1 Teaspoon
 Pepper1⁄2 Teaspoon
 Oregano1⁄2 Teaspoon
 Dried mint1⁄4 Teaspoon
 Flour1 Cup (16 tbs)
 Salad oil1⁄4 Cup (4 tbs)
 Butter1⁄4 Cup (4 tbs)
For sauce
 Flour3 Tablespoon
 Milk1 Cup (16 tbs)
 Sour cream1 Cup (16 tbs)
 Dill weed2 Teaspoon

Nutrition Facts

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


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.