Chop onion and mint very finely and combine with hamburger meat.
Remove the center portion of the sourdough bread, leaving behind the crust; moisten the bread briefly with milk or water and drain away extra moisture.
Place hamburger mixture in a large mixing bowl and add egg yolks, salt, pepper and bread, mixing thoroughly.
Let stand for 1 hour and form 2" balls, then coat with flour and fry them in medium hot oil. Turn the balls on all sides until light brown.
Remove and drain on a paper towel to absorb excess oil.
Serve hot or cold. Best if served next day or later refrigerated.
Excellent appetizer if you make smaller balls fondue size.
Submitted by: Demetrius
