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Meatballs en Croute

  • 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 wonton wrappers
  • 1 egg white, lightly beaten OR 1 tablespoon flour and 2 tablespoons cold water

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.
Makes 30

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.
Makes 30

Serve with sour cream, chives, and dill for a Swedish taste.

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