.Meatballs in Wine Sauce
Source of Recipe
SFEM President, Russell McCurdy
List of Ingredients
* 1 pound ground Buffalo, Kangaroo, Ostrich, or Venison
* 1/2 cup fine dry bread crumbs
* 1/3 cup milk or chicken broth
* 1 large egg whit or 1 large egg
* 1 tablespoon instant minced onion
* 1 tablespoon Worcestershire sauce
* 1 teaspoon dried basil
Sauce
Sauce:
* 2 tablespoons butter or margarine
* 1/2 pound mushrooms, quartered
* 1/2 onion, chopped
* 3/4 cup beef broth
* 3/4 cup dry red wine
* 2 tablespoons catsup
* 1 bay leaf
* 1 clove minced garlic
* 4 teaspoons cornstarch and 4 teaspoons water Recipe
1. Combine meat, breadcrumbs, milk or broth, egg, onion, Worcestershire, and basil. Shape the meat into balls, about 1-3/4 inches (golf ball size) in diameter.
2. Set meatballs about 1/2 inch apart in a nonstick shallow-rim baking pan coated with a light spray of oil. Bake in 425ºF oven* until no longer pink in center (cut to test) and lightly browned, about 15 to 18 minutes. During cooking, turn with a wide spatula after balls are browned where they touch the pan.
3. Sauce: In a frying pan, melt butter and sauté mushrooms and chopped onion until soft, about 7 minutes. Add broth, wine, catsup, bay leaf and garlic. Cook 5 minutes. In a small bowl, blend cornstarch with water; stir into sauce. Cook, stirring, until mixture boils and thickens. Remove bay leaf.
4. Add meatballs to sauce and reheat. Serves 2-3
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