2 lbs hamburger meat (80/20%)
2 large onion
a generous bunch of fresh mint leaves
1 cup of moistened and drained sourdough bread (crust removed)
2 egg yolks
all purpose flour (not self-rising)
vegetable oil
salt pepper

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