PREPARATION:

1. Set aside 2 tablespoons toasted sesame seeds for Sesame-Sour Cream Sauce. Cut bread slice into quarters. Process bread quarters in food processor or blender until fine crumbs form. Crumbs should measure 1/2 cup.
2. Combine ground beef, onion, bread crumbs, egg, milk, salt, pepper and ginger in large bowl.
3. Place meat mixture on cutting board; pat evenly into 8X6-inch rectangle. With sharp knife, cut meat into 48 (1-inch) squares; shape each square into 1-inch meatball.
4. Heat 2 tablespoons oil and 2 tablespoons butter in large skillet over medium heat. Cook half of meatballs until brown on all sides, 8 to 9 minutes. Add 1/2 cup broth. Bring to a boil. Reduce heat to low. Simmer, covered, 5 to 10 minutes. Set cooked meatballs aside. Repeat with remaining meatballs, using remaining 2 tablespoons oil, 2 tablespoons butter and 1/2 cup broth.
5. Meanwhile, prepare Sesame-Sour Cream Sauce. Place hot meatballs in serving bowl; top with sauce. Sprinkle with the remaining 2 tablespoons toasted sesame seeds. Garnish, if desired.