* Exported from CookWorks for MasterCook II * Hearty Burgundy Meatballs Recipe By : Public domain recipes converted from Meal Master format Serving Size : 4 Preparation Time: 0:00 Categories : Hamburger Dishes Beef Dishes Amount Measure Ingredient -- Prep -------- -------------------- ------------------ 1 pound lean ground beef 1 egg 1 cup bread crumbs -- Fresh, about 2 slices bread 1 teaspoon salt 1/4 teaspoon fresh ground black pepper 2 tablespoons vegetable oil 3 carrot -- peeled and sliced (about 1 cup) 2 cups mushroom -- Quartered (about 8 oz.) 8 ounces pearl onions -- peeled and Halved, about 1 1/2 cups 2 tablespoons all-purpose flour 1/2 cup red Burgundy -- or other dry red wine 1 envelope beef flavored bouillon 3 tablespoons fresh parsley -- Chopped 1 loaf French bread -- 12" loaf sliced 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. - - - - - - - - - - - - - - - - - -