Burgundy meat balls

Yield: 6 Servings

Measure Ingredient
2 pounds Ground beef
1 medium Onion, chopped (about 1/2
\N \N Cup)
½ cup Water chestnuts, finely
\N \N Chopped
1 cup Dry bread crumbs
½ cup Milk
1 teaspoon Salt
1 teaspoon Worcestershire sauce
⅛ teaspoon Pepper
2 larges Eggs
\N \N Snipped parsley for garnish
⅓ cup Cornstarch
½ cup Cold water
2 cans (10 1/2 oz each) condensed
\N \N Beef broth
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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