HEARTY BURGUNDY MEATBALLS by www.country-cooking.com
1 lb Lean ground Beef
8 oz Pearl onions, peeled and Halved, about 1 1/2 cups
1 lg Egg
1 c Fresh Bread crumbs,(about 2 slices bread)
2 tbsp All-purpose flour
1/2 c Red burgundy or other dry Red Wine
1 tsp Salt
1/4 tsp Freshly ground black pepper
1 Envelope instant Beef Bouillon
2 tbsp Vegetable oil
3 med Carrots,peeled and sliced, About 1 cup
3 tbsp Chopped fresh parsley
1 12" loaf French Bread
2 c Quartered medium-size fresh sliced Mushrooms, about 8 oz can
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 crisptender.
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.
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