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Burgundy Meat Balls

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  Ground beef 1 1⁄2 Pound
  Egg 1
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Butter/Margarine 3 Tablespoon
  Small white onions 1 Pound, peeled
  Small mushrooms 1 Pound, trimmed
  Sugar 1 Teaspoon
  Sifted all purpose flour 1⁄3 Cup (5.33 tbs)
  Canned condensed beef broth 10 1⁄2 Ounce (1 Can)
  Dry red wine 1 Cup (16 tbs)
  Carrot 1 Medium, pared and sliced
  Bay leaf 1

1. Combine ground beef, egg, bread crumbs, milk, 1 teaspoon of the salt and garlic salt in a large bowl; mix lightly until well-blended. Shape into 12 balls.
2. Melt butter or margarine in a kettle or Dutch oven; add onions and mushrooms; sprinkle with sugar. Brown quickly; remove with a slotted spoon to a shallow pan.
3. Add meat balls to drippings in kettle; brown. Combine with vegetables.
4. Blend flour and remaining 1/2 teaspoon salt into drippings in kettle; stir in beef broth until smooth, then wine and carrot. Heat, stirring constantly, to boiling. Stir in bay leaf, onions, mushrooms and meat balls; cover. Simmer for 35 minutes; remove bay leaf.
5. Spoon mixture into a heated serving dish. Sprinkle with chopped parsley, if you wish.

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Burgundy Meat Balls Recipe