Hearty burgundy meatballs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | large | Egg |
| 1 | cup | Fresh bread crumbs, |
| About 2 slices bread | ||
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 2 | tablespoons | Vegetable oil |
| 3 | mediums | Carrots,peeled and sliced, |
| About 1 cup | ||
| 2 | cups | Quartered medium-size fresh |
| Mushrooms, about 8 oz. | ||
| 8 | ounces | Pearl onions, peeled and |
| Halved, about 1 1/2 cups | ||
| 2 | tablespoons | All-purpose flour |
| ½ | cup | Red burgundy or other dry |
| Red wine | ||
| 1 | Envelope instant beef | |
| Bouillon | ||
| 3 | tablespoons | Chopped fresh parsley |
| 1 | 12\" loaf French bread | |
| Sliced | ||
Directions
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.