Yield: 6 servings
|1½ pounds||Ground round steak|
|2||Eggs; lightly beaten|
|½ cup||Bread crumbs; fine, soft|
|2 mediums||Onions; finely chopped|
|2 tablespoons||Parsley; fresh, chopped|
|1 tablespoon||Mint; fresh, chopped|
|Salt and fresh ground pepper|
|Shortening for frying|
Combine all the ingredients except the shortening and mix thoroughly.
Refrigerate for several hours. Shape into small balls and fry in the melted shortening. Serve hot.
From the New York Times Cook Book by Craig Claiborne.
Posted by Jim Weller.
Submitted By JIM WELLER On 10-01-95