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burgundy meat balls

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds Ground beef

  2. 1 medium Onion, chopped

  3. Cup)

  4. cup Water chestnuts, finely

  5. Chopped 1 cup Dry bread crumbs

  6. cup Milk

  7. 1 teaspoon Salt

  8. 1 teaspoon Worcestershire sauce

  9. teaspoon Pepper

  10. 2 larges Eggs

  11. Snipped parsley for garnish

  12. cup Cornstarch

  13. cup Cold water

  14. 2 cans (10 1/2 oz each) condensed

  15. Beef broth

  16. 1 cup Dry red wine (Burgundy)

  17. 1 clove Garlic, crushed

Instructions Jump to Ingredients ↑

  1. BURGUNDY SAUCE:

  2. Mix all ingredients except Burgundy Sauce and parsley. Shape mixture into 1 inch balls; place in ungreased jelly roll pan, 15½ x 10 ½ x 1 inch.

  3. Bake uncovered in 400F oven until done, about 10 minutes.

  4. Prepare Burgundy Sauce: Mix cornstarch and water in 3-quart saucepan; stir in remaining sauce ingredients gradually. Heat to boiling, stirring constantly. Boil and stir for 1 minute.

  5. Stir meatballs into Burgundy Sauce. Cover and refrigerate no longer than 24 hours.

  6. Before serving heat meatball mixture to boiling; reduce heat. Cover and simmer just until meatballs are hot, about 10 minutes. Garnish with parsley.

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