TLC Cooking "Sesame-Sour Cream Meatballs"

Sesame-Sour Cream Meatballs

by the Editors of Publications International, Ltd.

Browse the recipe Sesame-Sour Cream Meatballs

Sesame-Sour Cream Meatballs

YIELD Makes 4 dozen meatballs
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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)
Fresh Italian parsley sprigs for garnish

*To toast sesame seeds, spread seeds in large, dry skillet. Shake skillet over medium-low heat until seeds begin to pop and turn golden, about 3 minutes.

PREPARATION:

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.
Combine ground beef, onion, bread crumbs, egg, milk, salt, pepper and ginger in large bowl.
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.
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.
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