Hearty Burgundy Meatballs

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.