Burgundy Meatballs
Ready In: 37 mins
Serves: 6
Ingredients
- 1 tablespoon butter
- 1⁄2 cup onion, chopped
- 1 garlic clove, minced
- 1 lb lean ground beef
- 1 cup dried breadcrumbs
- 1 tablespoon dried parsley flakes
- 1⁄8 teaspoon allspice
- 1 teaspoon salt
- 2 eggs
- 3⁄4 cup light cream (or evaporated milk)
- 1⁄4 cup flour
- 2 cups water
- 3 teaspoons beef bouillon concentrate
- 1 tablespoon dried parsley flakes
- 1⁄2 teaspoon salt
- 1 dash pepper
- 1⁄2 cup light cream (or evaporated milk)
- 1⁄2 cup Burgundy wine
Directions
- Add the butter, chopped onion and minced garlic to a small covered dish. Cook in microwave for 5 minutes.
- Mix the cooked onion mixture with ground beef, breadcrumbs, parsley, allspice, salt, eggs and 3/4 cup cream. Form into 24 meat balls.
- Put meatballs in a covered casserole dish that is large enough that they are in a single layer. Cook, covered, in the microwave oven for 7 minutes.
- In the meantime, in a medium mixing bowl, combine the flour, water, beef bouillon, parsley, salt, pepper, 1/2 cup cream and Burgundy. Evenly cover the meatballs with the Burgundy sauce, and cook, covered, for an additional 10 minutes in the microwave oven, stirring occasionally.
- Serve over noodles or rice.
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