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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
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 507 | |
| Calories from Fat 239 | 47% |
| Total Fat 26.7g | 33% |
| Saturated Fat 7.93g | 32% |
| Trans Fat 1.24g | |
| Cholesterol 129mg | 43% |
| Sodium 932mg | 39% |
| Potassium 635mg | 18% |
| Total Carbs 32.53g | 9% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.9g | 4% |
| Protein 27.8g | 44% |
