Burgundy Meatballs
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Burgundy Meatballs
Burgundy Meatballs
We like to serve this over parslied rice in addition to the bread. Add some steamed green beans or broccoli for a complete meal.
1 pound Lean ground beef
1 large Egg
1 cup Fresh bread crumbs, 2 slices of bread)
1 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
2 Tablespoons Vegetable oil
3 medium Carrots, peeled and sliced
2 cups fresh mushrooms, quartered
1 1/2 cups Pearl onions, peeled and halved
2 Tablespoons flour
1/2 cup red burgundy wine, or any dry red
1 Tablespoon beef bouillon granules
3 Tablespoons Chopped fresh parsley
12 inch french bread, sliced
In a large bowl, combine beef, egg, bread crumbs, salt and pepper. Using your hands or a wooden spoon, mix well. Shape mixture into 1 1/4" balls. In 12" skillet over medium-high heat oil; add meatballs and cook about 12 minutes. Turn frequently until well browned on all sides.
Using slotted spoon, remove meatballs to plate.
To drippings in skillet,add carrots, mushrooms and onions; cook about 5 minutes,stirring frequently until vegetables are tender crisp. Stir in flour to coat vegetables; return meatballs to skillet, add wine, bouillon, 2 tbsp. parsley and 1 cup water. Increase heat to high; bring to boil. Reduce heat to low;simmer covered for 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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| Sheri Ann Richerson |
