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Title: Hearty Burgundy Meatballs
Categories: Ground Beef
Yield: 4 Servings

1lbLean ground beef
1lgEgg
1cFresh bread crumbs,
  About 2 slices bread
1tsSalt
1/4tsFreshly ground black pepper
2tbVegetable oil
3mdCarrots,peeled and sliced,
  About 1 cup
2cQuartered medium-size fresh
  Mushrooms, about 8 oz.
8ozPearl onions, peeled and
  Halved, about 1 1/2 cups
2tbAll-purpose flour
1/2cRed burgundy or other dry
  Red wine
1 Envelope instant beef
  Bouillon
3tbChopped fresh parsley
1 12" loaf French bread
  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.

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