Recipe for Sesame Sour Cream Meatballs and Sauce (Ccc)

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:
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 1 1/2 cups.