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  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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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2816 Calories from Fat 1329

% Daily Value*

Total Fat 149 g228.7%

Saturated Fat 68.4 g341.9%

Trans Fat 0 g

Cholesterol 733.9 mg244.6%

Sodium 6887.6 mg287%

Total Carbohydrates 146 g48.8%

Dietary Fiber 15.9 g63.5%

Sugars 44.5 g

Protein 175 g350.4%

Vitamin A 233.7% Vitamin C 78.6%

Calcium 30.9% Iron 45.3%

*Based on a 2000 Calorie diet


Beef Balls Burgundy Recipe