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Burgundy Meatballs

Meat.World's picture
  Ground chuck 1 Pound
  Breadcrumbs 1 Cup (16 tbs)
  Chopped onions 1 Cup (16 tbs)
  Cornstarch 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Egg 1 , well beaten
  Light cream 3⁄4 Cup (12 tbs)
  Flour 1 Cup (16 tbs)
  Oil 1 Tablespoon
  Burgundy 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Beef bouillon cubes 2
  Sugar 1 1⁄2 Teaspoon

Combine the ground chuck, crumbs, onions, cornstarch, salt, nutmeg, egg and cream and shape into small balls.
Roll in flour, then brown in small amount of oil.
Combine remaining ingredients in a saucepan and cook over low heat until bouillon cubes are dissolved.
Add meatballs and simmer for about 2 hours.

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