|2 pounds||Ground beef|
|1 medium||Onion, chopped (about 1/2|
|½ cup||Water chestnuts, finely|
|1 cup||Dry bread crumbs|
|1 teaspoon||Worcestershire sauce|
|Snipped parsley for garnish|
|½ cup||Cold water|
|2 cans||(10 1/2 oz each) condensed|
|1 cup||Dry red wine (Burgundy)|
|1 clove||Garlic, crushed|
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.
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