MAKE IT CUTE
Party-perfect mini meatballs
Makes about 30 small meatballs
1 lb lean ground beef, preferably sirloin
1 cup fine dry bread crumbs
1 onion, grated
1 egg, beaten
2 tsp finely grated lemon zest
2 tbsp freshly squeezed lemon juice
1⁄2 tsp salt
1⁄2 tsp allspice
Freshly ground black pepper
2 tbsp olive oil
3 tbsp all-purpose flour
1⁄2 tsp cracked black peppercorns
2 cups beef broth, heated to boiling
1⁄2 cup sour cream
1. In a bowl, combine ground beef, bread crumbs, onion, egg, lemon zest and juice, salt, allspice and pepper to taste. Mix well. Using your hands, shape into balls about 1⁄2 inch in diameter.
2. In a large skillet, heat oil over medium-high heat. Add meatballs in batches and cook, stirring, until nicely browned, about 4 minutes per batch. Transfer to slow cooker stoneware as completed.
3. Add flour to pan and cook, stirring, until frothy but not browning, about 2 minutes. Stir in peppercorns. Add beef broth and cook, stirring, until mixture comes to a boil and thickens, about 2 minutes. Pour over meatballs.
4. Cover and cook on low for 6 hours or on high for 3 hours, until meatballs are cooked through. Using a slotted spoon, transfer meatballs to a serving dish. Add sour cream and dill to stoneware and stir well. Pour over meatballs and serve.
Photo credit: Colin Erricson/www.robertrose.ca