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