General
| Servings/Makes: | 40 |
|---|---|
| Total Time: | 30 mins |
| Type: | Appetizer |
| Attributed to: | McCormick |
| Web Source: | http://www.mccormick.com/recipedetail.cfm?id=10645 |
| Tried: |
Ingredients
| Ingredient | Amount |
|---|---|
| Beef, ground | 1 1/2 lbs |
| Breadcrumbs, dry | 1/4 cup |
| Eggs | 1 |
| Salt, seasoned | 1 1/2 tsp |
| Ginger | 1 tsp, ground and divided |
| Gravy mix, brown | 1 pkg |
| Sour cream | 1/2 cup |
| Pepper, red | 1/4 tsp, ground |
| Nutmeg | 1/8 tsp, ground |
| Sesame seeds |
Nutritional Information
| Calories: | 90 |
|---|---|
| Fat: | 6g |
| Cholesterol: | 33mg |
| Sodium: | 207mg |
| Carbohydrates: | 2g |
| Fiber: | 0g |
| Protein: | 7g |
| Daily Values: | |
| Exchanges: | |
| Diabetic Friendly: | |
| Low Fat: |
Directions
Preheat oven to 375°F. Line a large shallow baking pan with foil.
Mix ground beef, bread crumbs, egg, Season-All and 3/4 teaspoon ginger in a large bowl. Shape mixture into 1-inch meatballs and place on prepared baking pan. Bake 10-15 minutes or until done.
Meanwhile, prepare gravy mix according to package directions, except use 3/4 cup water; remove from heat. Gradually stir in sour cream, red pepper, nutmeg and remaining 1/4 teaspoon ginger.
Place hot meatballs in a serving bowl; top with sauce. Sprinkle with sesame seed.
Comments / Suggestions
Make-Ahead Tip: Place unbaked meatballs in an airtight container or wrap well on baking sheet; store in refrigerator up to 1 day or in freezer up to 1 week. Uncover and bake as directed (if frozen, do not thaw before baking.)