Swedish meatballs in burgundy
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Ground Beef |
| ¾ | cup | Dry Bread Crumbs |
| 1 | small | Onion, minced |
| ¾ | teaspoon | Cornstarch |
| 1 | dash | Allspice |
| 1 | Egg, beaten | |
| ¾ | cup | Milk Or Light Cream |
| 1¼ | teaspoon | Salt |
| ¼ | cup | Cooking Oil |
| 3 | tablespoons | Flour |
| 2 | tablespoons | Water |
| 1 | cup | Burgundy Wine, NO SUBSTITUTE |
| 2 | Beef Bouillon Cubes | |
| ⅛ | teaspoon | Black Pepper |
| 1½ | teaspoon | Sugar |
| Bottled Sauce For Gravy, * see note | ||
Directions
*Bill's Note: Recipe does not say what "Bottled Sauce for gravy" is.
Although from reading the recipe, it's my guess that she means Gravy Master or Kitchen Bouquet or the like. I leave that to your own resources.
Combine meat, crumbs, onion, cornstarch, allspice, egg, milk, and ¾ ts.
salt; shape into 24 or 26 balls. Drop a few at a time into hot fat; brown well on all sides; transfer to plate. For sauce, stir flour into remaining fat in skillet; stir in water, Burgundy, bouillon cubes, ½ ts. salt, pepper, sugar, and enough bottled sauce to make a light brown gravy. (Make gravy as light or dark as desired.) Cook, stirring until smooth. Put meat balls in sauce; simmer, covered, for 30 minutes. Serve on hot mashed potatoes, buttered noodles, wilde rice, fluffy instant rice, or a mixture of white and wild rice; or use for canapes.
Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Paul F. Saylor Posted to MC-Recipe Digest V1 #638 by Bill Spalding <billspa@...> on Jun 09, 1997