Sesame-Sour Cream Meatballs
Makes 4 dozen meatballs
|1/4||cup sesame seeds, toasted and divided|
|1||slice fresh bread|
|1-1/2||pounds ground beef|
|2/3||cup finely chopped onions|
|1/8||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|
|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.
- 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.
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