Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Lean ground beef |
1 large | Egg |
1 cup | Fresh bread crumbs, |
\N \N | About 2 slices bread |
1 teaspoon | Salt |
¼ teaspoon | Freshly ground black pepper |
2 tablespoons | Vegetable oil |
3 mediums | Carrots,peeled and sliced, |
\N \N | About 1 cup |
2 cups | Quartered medium-size fresh |
\N \N | Mushrooms, about 8 oz. |
8 ounces | Pearl onions, peeled and |
\N \N | Halved, about 1 1/2 cups |
2 tablespoons | All-purpose flour |
½ cup | Red burgundy or other dry |
\N \N | Red wine |
1 \N | Envelope instant beef |
\N \N | Bouillon |
3 tablespoons | Chopped fresh parsley |
1 \N | 12\" loaf French bread |
\N \N | Sliced |
In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or wooden spoon,blend well.Shape mixture into 1¼" 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.