Ingredients Jump to Instructions ↓

  1. 1 lb Lean ground beef

  2. 1 lg Egg

  3. 1 c Fresh bread crumbs, About 2 slices bread

  4. 1 ts Salt

  5. 1/4 ts Freshly ground black pepper

  6. 2 tb Vegetable oil

  7. 3 md Carrots,peeled and sliced, About 1 cup 2 c Quartered medium-size fresh Mushrooms, about 8 oz. 8 oz Pearl onions, peeled and Halved, about 1 1/2 cups 2 tb All-purpose flour

  8. 1/2 c Red burgundy or other dry Red wine

  9. 1 Envelope instant beef Bouillon

  10. 3 tb Chopped fresh parsley

  11. 1 12" loaf French bread

Instructions Jump to Ingredients ↑

  1. 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.Makes 4 servings.


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