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Rachael Ray's Beef Meatballs with Pink Horseradish Sauce

Rachael Ray's Beef Meatballs with Pink Horseradish Sauce


  • 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)


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.