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Burgundy Meatballs

Totallyamerican's picture
Ingredients
  Ground beef chuck 1 Pound
  Bread crumbs 1 Cup (16 tbs)
  Onions 1 Cup (16 tbs)
  Cornstarch 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Egg 1
  Light cream 3⁄4 Cup (12 tbs)
  Flour 1 Cup (16 tbs)
  Burgundy 1 Cup (16 tbs)
  Beef bouillon cubes 2
  Sugar 1 1⁄2 Teaspoon
Directions

Combine beef, crumbs, onions, cornstarch, salt, nut- meg, egg and cream.
Shape into small balls; roll in flour.
Brown meatballs in hot fat in skillet.
Combine Burgundy, bouillon cubes, sugar and 1 1/2 cups water in saucepan; simmer, stirring constantly, until smooth and blended.
Add meatballs to sauce; sim- mer for 30 minutes.
Serve in chafing dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Party

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2610 Calories from Fat 1349

% Daily Value*

Total Fat 151 g231.8%

Saturated Fat 77.6 g388%

Trans Fat 0 g

Cholesterol 695.9 mg232%

Sodium 3486.4 mg145.3%

Total Carbohydrates 161 g53.8%

Dietary Fiber 7.7 g30.9%

Sugars 17.9 g

Protein 110 g220.3%

Vitamin A 41.5% Vitamin C 21.7%

Calcium 28% Iron 71.6%

*Based on a 2000 Calorie diet

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Burgundy Meatballs Recipe