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Beef Balls Burgundy's picture
  Ground round/Chuck 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
  White onions 1 Pound, peeled
  Mushrooms 1 Pound, trimmed
  Sugar 1 Teaspoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Condensed beef broth 1 Can (10 oz)
  Dry red wine 1 Cup (16 tbs)
  Carrot 1 Medium, pared and sliced
  Bay leaf 1

1. Combine the ground beef, egg, bread crumbs, milk, 1 teaspoon of the salt and garlic salt in a large bowl, then mix lightly until well blended. Shape into 24 balls.
2. Melt butter or margarine in a kettle or Dutch oven; add onions and mushrooms; sprinkle with the sugar. Brown quickly; remove with a slotted spoon to a shallow pan.
3. Add meatballs to drippings in kettle; brown. Remove meatballs and combine with the onions and mushrooms.
4. Blend flour and remaining 1/2 teaspoon salt into drippings in kettle; stir in beef broth until smooth, then the wine and carrot. Bring to boiling, stirring constantly. Return meatballs, onions and mushrooms; add bay leaf; cover. Simmer 35 minutes; remove bay leaf.
5. Spoon mixture into a heated serving dish, then sprinkle with chopped parsley, if you wish.

Recipe Summary

Difficulty Level: 
Side Dish

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