Beef Meat­balls with Horseradish Sauce

SERVES 6 TO 8 AS A STARTER OR 4 AS AN EN­TRÉE

Rachael Ray Every Day - - Recipe Index -

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.

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