Burgundy Meatballs


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.

Print Friendly, PDF & Email