Burgundy Meatballs
Source of Recipe
from patC
Recipe Link: http://www.inmamaskitchen.com/RECIPES/RECIPES/meatsII/meatloaf_meatball/burgundy.html Burgundy Meatballs
1 pound lean ground beef
1 large egg
1 cup fresh bread crumbs, about 2 slices bread
salt and ground black pepper to taste
2 Tablespoons vegetable oil
3 medium carrots, peeled and sliced, about 1 cup
8 ounces quartered medium size fresh mushrooms
8 ounces pearl onions, peeled and halved, about 1 1/2 cups
2 Tablespoons all-purpose flour
1/2 cup burgundy wine
1 cup beef stock
1 1/2 teaspoons dried parsley or 3 Tbsp freshly chopped
1 really great baguette of french bread
In large bowl, combine beef, egg, bread crumbs, salt and pepper.
Using your hands because nothing else does it so well or feels so
good, blend well.
Without using too much pressure, roll into 1 1/4 inch balls.
In 12 inch skillet over medium/high heat, heat oil.
When hot but not smoking, put in meatballs.
Cook about 12 minutes,turning frequently without piercing the
meatballs, until well browned on all sides.
Using slotted spoon, remove meatballs to plate.
Working in the same skillet, put in carrots, mushrooms and onions.
Cook over medium/high heat,about 5 minutes,stirring frequently
until slightly softened.
Stir in flour to coat vegetables well, and return meatballs to skillet,
along with wine, 1 Tablespoon of the parsley and the beef stock.
Increase heat to high and bring to boil.
When boiling, immediately reduce heat to low.
Simmer, covered, for 10 minutes until meatballs are cooked through.
Spoon meatballs and vegetables in serving bowl and sprinkle with
remaining parsley.
Makes 4 servings.
Serve accompanied by a really great loaf of French bread.
A very long baguette goes well with these meatballs. Watch it disappear.
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