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Hearty Burgundy Meatballs

 

64

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 44643% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 146mg 49%
Sodium 923mg 38%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 69g
Vitamin A 159% Vitamin C 10%
Calcium 9% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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