Hearty burgundy meatballs
Yield: 4 Servings
Ingredients:
- 1 lb Lean ground beef
- 1 lg Egg
- 1 c Fresh bread crumbs About 2 slices bread
- 1 ts Salt
- 1/4 ts Freshly ground black pepper
- 2 tb Vegetable oil
- 3 md Carrots peeled and sliced About 1 cup
- 2 c Quartered medium-size fresh Mushrooms about 8 oz.
- 8 oz Pearl onions peeled and Halved about 1 1/2 cups
- 2 tb All-purpose flour
- 1/2 c Red burgundy or other dry Red wine
- 1 Envelope instant beef Bouillon
- 3 tb Chopped fresh parsley
- 1 12" loaf French bread
Instructions:
Sliced In large bowl combine beef egg bread crumbs salt and pepper; using hands or wooden spoon blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat heat oil;add meatballs; cook about 12 minutes turning frequently until well browned on all sides.Using slotted spoon remove meatballs to plate.To drippings in skillet add carrots mushrooms and onions;cook still over medium- high heat about 5 minutes stirring frequently until crisp-tender. Stir in flour to coat vegetables well;return meatballs to skillet along with wine bouillon 2 tbsp. parsley and 1 cup water.Increase heat to high;bring to boil.Reduce heat to low;simmer covered 10 minutes until meatballs are cooked through.To serve: Spoon meatballs and vegetables in serving bowl;sprinkle with remaining tablespoon parsley. Serve accompanied by French bread.Makes 4 servings.
