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Receta Hearty Burgundy Meatballs
by Global Cookbook

Hearty Burgundy Meatballs
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  Raciónes: 4

Ingredientes

  • 1 lb Lean grnd beef
  • 1 lrg Egg
  • 1 c. Fresh bread crumbs, About 2 slices bread
  • 1 tsp Salt
  • 1/4 tsp Freshly grnd black pepper
  • 2 Tbsp. Vegetable oil
  • 3 med Carrots,peeled and sliced, About 1 c.
  • 2 c. Quartered medium-size fresh Mushrooms, about 8 ounce.
  • 8 ounce Pearl onions, peeled and Halved, about 1 1/2 c.
  • 2 Tbsp. All-purpose flour
  • 1/2 c. Red burgundy or possibly other dry Red wine
  • 1 env instant beef Bouillon
  • 3 Tbsp. Minced fresh parsley
  • 1 x 12" loaf French bread Sliced

Direcciones

  1. In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or possibly wooden spoon,blend well.Shape mix into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add in meatballs; cook about 12 min,turning frequently till well browned on all sides.Using slotted spoon,remove meatballs to plate.To drippings in skillet,add in carrots,mushrooms and onions;cook,still over medium- high heat,about 5 min,stirring frequently till crisp-tender. Stir in flour to coat vegetables well;return meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 c. water.Increase heat to high;bring to boil.Reduce heat to low;simmer,covered,10 min till meatballs are cooked through.To serve: Spoon meatballs and vegetables in serving bowl;sprinkle with remaining Tbsp. parsley. Serve accompanied by French bread.Makes 4 servings.