Hearty Burgundy Meatballs
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
bread crumbs
fresh |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | medium |
carrots
peeled and sliced |
|
| 2 | cups |
mushrooms
quartered, medium size, fresh |
*
|
| 8 | ounces |
pearl onions
peeled and halved |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
red burgundy wine
|
* |
| 1 | envelope |
beef stock
instant |
*
|
| 3 | tablespoons |
parsley leaves
fresh |
|
| 1 | loaf |
french bread
12 inches, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 1 | large |
eggs
|
|
| 237 | ml |
bread crumbs
fresh |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3 | medium |
carrots
peeled and sliced |
|
| 473 | ml |
mushrooms
quartered, medium size, fresh |
*
|
| 231.2 | ml/g |
pearl onions
peeled and halved |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
red burgundy wine
|
* |
| 1 | envelope |
beef stock
instant |
*
|
| 45 | ml |
parsley leaves
fresh |
|
| 1 | loaf |
french bread
12 inches, sliced |
*
|
Directions
In large bowl, combine beef, egg, bread crumbs, salt and pepper; using hands or wooden spoon, blend well.
Shape mixture into 1¼ inch balls.
In 12 inch 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 tablespoons 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.
