Meatballs en Croute
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.
Roll meatballs in barbecue sauce. Place in center of wonton 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. In Presto® electric deep fryer, deep fry 3 or 4 wrapped meatballs at a time for 2 to 3 minutes, turning to brown all sides. Drain on paper towels.
Serve with sour cream, chives, and dill for a Swedish taste.
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