Sesame sour cream meatballs and sauce (ccc)

Yield: 1 Servings

Measure Ingredient
1 medium Onion
¼ cup Sesame seeds; divided
1 slice Fresh bread
1½ pounds Ground beef
¼ cup Milk
1 \N Egg
½ teaspoon Salt
⅛ teaspoon Black pepper
⅛ teaspoon Ground ginger
4 tablespoons Vegetable oil; divided
4 tablespoons Butter or margarine; divided
1 cup Beef broth
\N \N Parsley sprigs for garnish
2 tablespoons Butter or margarine
2 tablespoons All-purpose flour
½ teaspoon Ground ginger
¼ teaspoon Salt
½ cup Beef broth
1 tablespoon Soy sauce
2 tablespoons Toasted sesame seeds
¾ cup Sour cream



MEATBALLS: 1) To chop onion in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times until onion is finely chopped. Scrape bowl once during chopping. CHop enough onion to measure ⅔ cup. Drain onions, if needed.

Set aside.

2) 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.

3) Cut bread slice into quarters. Process bread quarters in food processor or blender until fine crumbs form. Crumbs should measure ½ cup.

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

5) 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.

6) Heat 2 tablespoons oil and 2 tablespoons butter in large skillet over medium heat. Cook half the meatballs until brown on all sides, 8 to 9 minutes. Add ½ cup broth. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, 5 to 10 minutes. Set ccoked meatballs aside.

Repeat with remaining meatballs, using remaining 2 tablespoons oil, 2 tablespoons butter and ½ cup broth.

7) Meanwhile, prepare Sesame-Sour Cream Sauce. Place hot meatballs in serving bowl; top with sauce. Sprinkle with remaining 2 tablespoons toasted sesame seeds. Garnish with parsley sprigs.

Makes 4 dozen meatballs.


1) Melt butter in small saucepan over low heat. Blend in flour, ginger andsalt. Cook until bubbly, about 1 minute. Add beef broth. Cook until thickened, stirring constantly, for an additional minute. Add soy sauce and sesame seeds.

2) Remove from heat; pour into small bowl. Add sour cream, stirring until smooth.

Makes 1½ cups.

MC by Bill Camarota gfx4tv@...

Recipe By : Creative Cooking Collection Cookbook Posted to MC-Recipe Digest V1 #314 Date: Tue, 26 Nov 1996 02:19:03 -0500 (EST) From: Bill Camarota <gfx4tv@...>

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