Name: Rachael Ray's Beef Meatballs with Pink Horseradish Sauce
Yield: 6 to 8 as a starter or 4 as an entrée
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)

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

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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.

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Rachael Ray's Beef Meatballs with Pink Horseradish Sauce

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