| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy, Eggs, Vegetables | Appetizers, Posted | 1 | Servings | |
INGREDIENTS
| 1 | Onion | |
| 1/4 | c | Sesame seeds, divided |
| 1 | Fresh bread | |
| 1 1/2 | lb | Ground beef |
| 1/4 | c | Milk |
| 1 | Egg | |
| 1/2 | t | Salt |
| 1/8 | t | Black pepper |
| 1/8 | t | Ground ginger |
| 4 | T | Vegetable oil, divided |
| 4 | T | Butter or margarine, divided |
| 1 | c | Beef broth |
| Parsley sprigs for garnish | ||
| 2 | T | Butter or margarine |
| 2 | T | All-purpose flour |
| 1/2 | t | Ground ginger |
| 1/4 | t | Salt |
| 1/2 | c | Beef broth |
| 1 | T | Soy sauce |
| 2 | T | Toasted sesame seeds |
| 3/4 | c | Sour cream |
INSTRUCTIONS
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 2/3 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 1/2 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 1/2 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 1/2 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. SESAME-SOUR CREAM SAUCE: 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 1 1/2 cups. MC by Bill Camarota gfx4tv@acy.digex.net 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@acy.digex.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 3781
Calories From Fat: 2988
Total Fat: 333.3g
Cholesterol: 916.4mg
Sodium: 4520mg
Potassium: 2861.5mg
Carbohydrates: 45.3g
Fiber: 8.9g
Sugar: 14.5g
Protein: 150.2g