Sesame-Sour Cream Meatballs

by the Editors of Publications International, Ltd.

Browse the article Sesame-Sour Cream Meatballs

Sesame-Sour Cream Meatballs Photo
Sesame-Sour Cream Meatballs
Yield: Makes 4 dozen meatballs
See Cooking Videos
Ingredients:
1/4
cup sesame seeds, toasted and divided

1
slice fresh bread

1-1/2
pounds ground beef

2/3
cup finely chopped onions

1
egg

1/4
cup milk

1/2
teaspoon salt

1/8
teaspoon black pepper

1/8
teaspoon ground ginger

4
tablespoons vegetable oil, divided

4
tablespoons butter or margarine, divided

1
cup beef broth, divided

Sesame-Sour Cream Sauce (recipe follows)

Fresh Italian parsley sprigs for garnish



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.





This recipe appears in: Beef