Prep 30 mins
Cook 1 hr
This is really a great meal in one. I use beef stock instead of the wine though. I also use baby yukons and baby carrots for the veggies.
- 1 1⁄4 lbs lean ground beef
- 1 small onion, minced
- 2 tablespoons chopped green peppers
- 3 tablespoons oil, divided
- 1⁄3 cup fine dry breadcrumb
- 1⁄2 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon chili powder
- 2 eggs
- 1 1⁄2 cups Burgundy wine or 1 1⁄2 cups dry red wine, divided
- 1⁄4 cup all-purpose flour
- 1 (8 ounce) can tomato sauce
- 1⁄2 cup water
- 1⁄4 teaspoon pepper
- 4 medium potatoes, peeled and halved
- 4 medium carrots, peeled and quartered
- 8 small white onions, peeled or 2 medium onions, quartered
- Put beef in large bowl; saute onion and green pepper in 1 tbsp of oil until onion is tender.
- Add to meat.
- Mix lightly but throughly meat mixture, crumbs, salt, mustard, chili powder, eggs and 1/3 cup wine.
- Shape in 8 even balls.
- Roll in flour (reserve remaining flour).
- Brown meat balls in 2 tbsp.
- oil in large skillet.
- Remove to 3-quarter casserole.
- Stir reserved flour into drippings; add remaining wine, tomato sauce, water and pepper.
- Cook, stirring until thickened.
- Put vegetables in casserole with meatballs.
- Pour gravy over top.
- Bake at 350F for 45 minutes to 1 hour or until all is tender.
I'm a bit puzzled how to rate this recipe. The meatballs were excellent-- I used two small thai peppers instead of green pepper and they had a great flavor. I used red wine throughout (not beef broth as in the option) and the sauce was average/good. I can see why you suggest using baby carrots, because after 1 hr 15 min my regular ones were not done, and the sauce was beginning to disappear in the casserole. Next time I would leave them out. A decent filling meal with basically staple items, just not a "wow" for us.