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Meatballs en Croute

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Servings: 30 Yield: 30 meatballs Serving Ideas: Serve with sour cream, chives, and dill for a Swedish taste. Categories: Appetizers/ Snacks, Beef, Deep Fryer, Main Dishes,

List of Ingredients

1 egg, lightly beaten
3 tablespoons seasoned bread crumbs
2 tablespoons minced green or red pepper
2 tablespoons minced green onion
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/2 pound lean ground beef
1 tablespoon olive oil
1 tablespoon butter
1 cup barbecue sauce
30 won-ton wrappers
1 egg white, lightly beaten
OR
1 tablespoon flour
AND
2 tablespoons cold water


Recipe

1. Combine egg, bread crumbs, minced vegetables, and seasonings in a mixing bowl. Add ground beef and mix thoroughly. Form into 3/4-inch balls. Heat oil and butter in a medium fry pan. Add meatballs; shake pan and turn meatballs to brown on all sides and cook through, about 5 minutes. Cool meatballs. This may be done ahead of time and meatballs refrigerated until needed.

2. Roll meatballs in barbecue sauce. Place in center of won ton wrapper. Bring corner over meatball. Brush remaining corners with lightly beaten egg white or a mixture of 1 tablespoon flour and 2 tablespoons cold water. Wrap meatball by bringing corners up and sealing them to each other so it resembles a pinwheel. Continue until all meatballs are wrapped. Deep fry 3 or 4 wrapped meatballs at a time for 2 to 3 minutes, turning to brown all sides. Drain on paper towels.