Recipe: Hearty Burgundy Meatballs

Title: Hearty Burgundy Meatballs
Categories: Ground beef, Beef
Yield: 4 servings

1 lb Lean ground beef 8 oz Pearl onions, peeled and
1 lg Egg Halved, about 1 1/2 cups
1 c Fresh bread crumbs, 2 tb All-purpose flour
About 2 slices bread 1/2 c Red burgundy or other dry
1 ts Salt Red wine
1/4 ts Freshly ground black pepper 1 Envelope instant beef
2 tb Vegetable oil Bouillon
3 md Carrots,peeled and sliced, 3 tb Chopped fresh parsley
About 1 cup 1 12" loaf French bread
2 c Quartered medium-size fresh Sliced
Mushrooms, about 8 oz.

In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or
wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning
frequently until well browned on all sides.Using slotted spoon,remove
meatballs to plate.To drippings in skillet,add carrots,mushrooms and
onions;cook,still over medium- high heat,about 5 minutes,stirring
frequently until crisp-tender. Stir in flour to coat vegetables well;return
meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup
water.Increase heat to high;bring to boil.Reduce heat to
low;simmer,covered,10 minutes until meatballs are cooked through.To serve:
Spoon meatballs and vegetables in serving bowl;sprinkle with remaining
tablespoon parsley. Serve accompanied by French bread.Makes 4 servings.