Phyllo Wrapped Meatballs

• 1 lb lean ground beef
• 1 (8 ounce) package crumbled blue cheese
• 1/4 cup dried tomatoe, packed in olive oil, chopped
• 1/2 small onion, sauteed in butter
• 3 teaspoons Mrs. Dash garlic and herb seasoning, blend
• salt and pepper, to taste
• 1 teaspoon olive oil
• phyllo pastry sheet
• 3 tablespoons butter, melted
• 8 ounces sour cream
• 1 1/4 ounces French onion soup mix

1. Method.
2. In a big bowl, combine ground beef, blue cheese, dried tomatoes, sauteed onion, seasoning blend, salt and pepper. Mix thoroughly with hands. Form into about 1-inch diameter balls. Fry all the balls in a pan with 1 teaspoons olive oil until thoroughly cooked through. Drain. Cut phyllo dough sheets into 2-inch squares. Place one meatball on each square and fold up corners, then twist the top for a decorative look. Do this for each meatball. Brush each appetizer with melted butter. Place all the phyllo appetizers on a cookie sheet and bake about 15 minutes (or until golden brown) in a 350 degree oven.
3. To prepare dipping sauce: Mix packet of French onion soup mix with sour cream and stir thoroughly.
4. Notes:
5. Number of servings: Makes about 20-30, depending on size of meatballs.

lean ground beef, blue cheese, olive oil, onion, garlic, salt, olive oil, phyllo pastry, butter, sour cream, onion soup

Taken from www.food.com/recipe/phyllo-wrapped-meatballs-406399 (may not work)