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BEEF MEATBALLS WITH HORSERADISH SAUCE

I Love Meatballs!
by Rick Rodgers

The bold flavor of horseradish is front and center in this creamy dish. Make it when you have rye bread in the house, as rye crumbs have a tanginess that matches the forthright zing of the horseradish. I can never decide on serving these with mashed potatoes, noodles, or spaetzle, so take your pick.
Makes 4 to 6 servings

INGREDIENTS

    Meatballs
    • 1 cup fresh rye bread crumbs
    • 1/3 cup milk
    • 1½ pounds ground round (85 percent lean)
    • 2 scallions, white and pale green parts only, minced (reserve the dark green tops for garnish)
    • 2 tablespoons drained prepared horseradish
    • 2 large egg yolks, beaten
    • 1½ teaspoons kosher salt
    • 1/2 teaspoon caraway seeds, ground in a mortar or spice grinder (optional)
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons vegetable oil

    Horseradish Sauce
    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 1¾ cups homemade beef stock or canned reduced-sodium beef broth
    • 1/4 cup whole milk
    • 1/2 cup sour cream
    • 2 tablespoons drained prepared horseradish
    • Kosher salt and freshly ground black pepper
    • Chopped scallions, green tops only, for garnish


DIRECTIONS

1. To make the meatballs, stir the bread crumbs and milk together in a large bowl and let stand until the crumbs soak up the milk, about 3 minutes. Add the ground round, scallions, horseradish, yolks, salt, caraway seeds, and pepper and mix well Cover and refrigerate for at least 15 minutes or up to 4 hours.

2. Using your wet hands rinsed under cold water, shape the meat mixture into 18 equal meatballs. Transfer to a plate. Heat the oil in a large nonstick skillet over medium heat. Add the meatballs to the skillet and cook, turning occasionally, until lightly browned, about 6 minutes. Return to the plate.

3. To make the sauce, pour out the fat, but not the browned bits, in the skillet. Add the butter to the skillet and melt over medium-low heat. Whisk in the flour and let the mixture bubble without browning for 1 minute. Whisk in the broth and milk. Return the meatballs to the skillet and bring to a simmer over medium heat. Cover and simmer for 10 minutes. Uncover and simmer until the liquid has reduced slightly and the meatballs are cooked through, about 5 minutes more.

4. Using a slotted spoon, transfer the meatballs to a serving bowl. Whisk the sour cream and horseradish into the sauce and heat for about 30 seconds, until hot but not boiling. Season with salt and pepper. Pour the sauce over the meatballs, sprinkle with the scallion tops, and serve hot.
 

 

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