Rachael Ray's Beef Meatballs with Pink Horseradish Sauce
HOME > Recipes > Rachael Ray's Beef Meatballs with Pink Horseradish Sauce

Rachael Ray's Beef Meatballs with Pink Horseradish Sauce

These meatballs taste like beef tenderloin with horseradish sauce but are easier to eat—and a lot less expensive.

Ingredients

  • About 3/4 cup stale white breadcrumbs or panko breadcrumbs

  • ⅓ cup half-and-half or whole milk

  • 1 lb. ground sirloin (90% lean)

  • Kosher salt and coarsely ground black pepper

  • ¼ 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

  • ¼ cup finely chopped fresh chives

  • 3 tbsp. beet horseradish (such as Gold’s)

Preparation

Step 1

Preheat the oven to 425°. Line a baking sheet with parchment paper.

Step 2

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.

Step 3

While the meatballs are roasting, in a medium bowl, mix the sour cream, chives, and beet horseradish. Season the sauce.

Step 4

Serve the meatballs with the sauce for dipping or topping.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...