Beef Meatballs with Horseradish Sauce
SERVES 6 TO 8 AS A STARTER OR 4 AS AN ENTRÉE
These meatballs taste like beef tenderloin with horseradish sauce but are easier to eat—and a lot less expensive. About ∕34 ucp tsale white breadcrumbs or panko breadcrumbs 1∕3 cup half- and- half or whole milk 1 lb. ground isrloin 9( 0% elan) Kosher salt and coarsely ground black pepper 1∕4 cup (a small handful) fresh flat- leaf parsley leaves, finely chopped About 3 tbsp. grated onion with juices 2 tbsp. Worcestershire sauce 1 large egg yolk 1 large clove garlic, grated or finely chopped Cooking spray for spraying, or vegetable oil for brushing 1 cup sour cream or
Greek yogurt 1∕4 cup finely chopped
fresh chives 3 tbsp. beet horseradish
(such as Gold’s)
■ Preheat the oven to 425°. Line a baking sheet with parchment paper. ■ In a medium bowl, mix the breadcrumbs and half-and-half. Let stand until the crumbs soften, 3 to 5 minutes. Add the beef. Season with salt and pepper. Mix in the parsley, onion with juices, Worcestershire, egg yolk, and garlic. Roll the mixture into balls about the size of a large walnut. Arrange on the baking sheet; spray with cooking spray or brush with oil. Roast the meatballs, turning once, until browned and just cooked through, about 18 minutes. ■ While the meatballs are roasting, in a medium bowl, mix the sour cream, chives, and beet horseradish. Season the sauce. ■ Serve the meatballs with the sauce for dipping or topping.