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.
    Author:
    Publish date:
    Beef Meatballs with Pink Horseradish Sauce

    Recipe by Rachael Ray

    • 6 to 8 as a starter or 4 as an entréeServings

    Ingredients

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

    • 1/3 cup half-and-half or whole milk

    • 1 lb. ground sirloin (90% lean)

    • 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)

    Preparation

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

    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.

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

    4. Serve the meatballs with the sauce for dipping or topping.