Sesame Sour Cream Meatballs And Sauce (Ccc)

Directions

1. MEATBALLS: 1) To chop onion in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times till onion is finely minced. Scrape bowl once during chopping. CHop sufficient onion to measure 2/3 c.. Drain onions, if needed.
2. Set aside.
3. 2. To toast sesame seeds, spread seeds in large, dry skillet. Shake skillet over medium-low heat till seeds begin to pop and turn golden brown, about 3 min. Set aside 2 Tbsp. toasted sesame seeds for Sesame-Lowfat sour cream Sauce.
4. 3. Cut bread slice into quarters. Process bread quarters in food processor or possibly blender till fine crumbs form. Crumbs should measure 1/2 c..
5. 4. Combine grnd beef, onion, bread crumbs, lowfat milk, egg, salt, pepper and ginger in large bowl.
6. 5. Place meat mix on cutting board; pat proportionately into 8x6-inch rectangle.
7. With sharp knife, cut meat into 48 (1-inch) squares; shape each square into 1-inch meatball.
8. 6. Heat 2 Tbsp. oil and 2 Tbsp. butter in large skillet over medium heat. Cook half the meatballs till brown on all sides, 8 to 9 min. Add in 1/2 c. broth. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, 5 - 10 min. Set ccoked meatballs aside.
9. Repeat with remaining meatballs, using remaining 2 Tbsp. oil, 2 Tbsp. butter and 1/2 c. broth.
10. 7. Meanwhile, prepare Sesame-Lowfat sour cream Sauce. Place warm meatballs in serving bowl; top with sauce. Sprinkle with remaining 2 Tbsp. toasted sesame seeds. Garnish with parsley sprigs.
11. Makes 4 dozen meatballs.
12. SESAME-Lowfat sour cream SAUCE:1. Heat butter in small saucepan over low heat. Blend in flour, ginger andsalt. Cook till bubbly, about 1 minute. Add in beef broth. Cook till thickened, stirring constantly, for an additional minute. Add in soy sauce and sesame seeds.
13. 2. Remove from heat; pour into small bowl. Add in lowfat sour cream, stirring till smooth.
14. Makes 1 1/2 c..