Hearty Burgundy Meatballs

* Exported from CookWorks for MasterCook II *

Hearty Burgundy Meatballs

Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 4
Preparation Time: 0:00
Categories : Hamburger Dishes Beef Dishes



Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
1 pound lean ground beef
1 egg
1 cup bread crumbs -- Fresh, about 2 slices bread
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
3 carrot -- peeled and sliced (about 1 cup)
2 cups mushroom -- Quartered (about 8 oz.)
8 ounces pearl onions -- peeled and Halved, about 1
1/2 cups
2 tablespoons all-purpose flour
1/2 cup red Burgundy -- or other dry red wine
1 envelope beef flavored bouillon
3 tablespoons fresh parsley -- Chopped
1 loaf French bread -- 12" loaf sliced

In large bowl, combine beef, egg, bread crumbs, salt and pepper; using
hands or wooden spoon, blend well. Shape mixture into 1 1/4" 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.

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