Recipe by Cocoa
This recipe came from Woman's World Magazine. My copy of the recipe is all tattered and torn so I thought I'd better submit it to keep my copy of the recipe from getting more torn up! The original recipe called for those frozen small whole onions. I don't like those, so I slice my own yellow onions instead.
Top Review by Charlotte J
Everyone liked this one tonight we especially liked the lightly brown veggies they added an enjoyable taste. I did not have the frozen onions so I used 1 green onion. I only had 1/3 cup of wine left instead of the 1/2 cup. Will make again with frozen onions and the right amount of wine.
- 1 lb lean ground beef
- 1⁄2 cup seasoned dry bread crumb
- 1 egg, beaten
- 2 teaspoons prepared spicy brown mustard
- 1⁄4 teaspoon pepper, divided
- 2 tablespoons olive oil
- 3 medium carrots, cut into 1 pieces
- 8 ounces mushrooms, cut in half
- 1⁄2 cup Burgundy wine or 1⁄2 cup dry red wine
- 1⁄4 teaspoon dried thyme
- 1 1⁄2 cups frozen whole pearl onions
- 1 tablespoon all-purpose flour
- 1 cup orzo or 1 cup non-tubular pasta
- 2 tablespoons butter, melted
- 2 tablespoons margarine, melted
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- In large saucepan over medium high heat, heat oil.
- Add half of the meat balls and cook until browned on all sides.
- Repeat with remaining meatballs.
- Set meatballs aside.
- To drippings in the saucepan, add onion, carrots, mushrooms; cook until lightly browned (6-8 minutes).
- Return meatballs to the pan.
- Add 1/2 cup water, wine, thyme, and remaining 1/8 tsp of pepper.
- Heat to boiling over high heat.
- Reduce heat to low and simmer 15 minutes.
- Cook until meatballs are cooked through and vegetables are tender.
- In a cup, combine flour and remaining 2 Tbsp water.
- Stir into meatball mixture; cook; stirring constantly, until it thickens.
- Cook orzo according to package directions, toss with butter and parsley.
- Arrange orzo on serving platter.
- Top with meatball mixture.