burgundy meat balls

Categories
Brunch
Meats
Yield
6 Servings
MeasureIngredient
2 pounds Ground beef
1 medium Onion, chopped (about 1/2
  Cup)
½ cup Water chestnuts, finely
  Chopped
1 cup Dry bread crumbs
½ cup Milk
1 teaspoon Salt
1 teaspoon Worcestershire sauce
⅛ teaspoon Pepper
2 larges Eggs
  Snipped parsley for garnish
⅓ cup Cornstarch
½ cup Cold water
2 cans (10 1/2 oz each) condensed
  Beef broth
1 cup Dry red wine (Burgundy)
1 clove Garlic, crushed

BURGUNDY SAUCE:

Mix all ingredients except Burgundy Sauce and parsley. Shape mixture into 1 inch balls; place in ungreased jelly roll pan, 15½ x 10 ½ x 1 inch.

Bake uncovered in 400F oven until done, about 10 minutes.

Prepare Burgundy Sauce: Mix cornstarch and water in 3-quart saucepan; stir in remaining sauce ingredients gradually. Heat to boiling, stirring constantly. Boil and stir for 1 minute.

Stir meatballs into Burgundy Sauce. Cover and refrigerate no longer than 24 hours.

Before serving heat meatball mixture to boiling; reduce heat. Cover and simmer just until meatballs are hot, about 10 minutes. Garnish with parsley.

Similar recipes

Random recipe of the day

Ice cream cone cupcakes

Follow us

 Subscribe in a reader