Burgundy Meatballs
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb lean ground beef
- 3⁄4 cup dried breadcrumbs
- 3⁄4 cup milk
- 1 small onion, minced
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 egg
- 1⁄4 cup salad oil
- 2 tablespoons all-purpose flour
- 1 cup red Burgundy wine
- 1 beef bouillon cube (or envelope)
directions
- In a large bowl mix well first 7 ingredients; shape into 1" balls.
- In 12" skillet over medium-high heat, in hot salad oil, cook meatballs, a few at a time, until browned, removing them as they brown.
- Into drippings remaining in the skillet, stir flour until blended.
- Gradually stir in 1 cup of water, Burgundy and bouillon and cook over medium heat, stirring constantly, until bouillon is dissolved and mixture is thickened.
- Add meatballs and heat to boiling.
- Reduce heat to low; cover and simmer 15 minutes.
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RECIPE SUBMITTED BY
I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows.
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<br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.