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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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