Meatballs in French Wine Sauce

This sauce is versatile and can be used in other dishes.

• Ready In: 1 hr
• Serves: 4

Ingredients

• Meatballs

• 1 1⁄2 lbs lean ground beef
• 1⁄3 cup milk
• 1⁄3 cup  fine breadcrumbs
• 2  teaspoons  instant minced onion
• 2  eggs
• 1  teaspoon Worcestershire sauce
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

• Wine Sauce

• 1⁄4 cup butter
• 1⁄2 lb mushroom, cut in quarters
• 3⁄4 cup water
• 1  teaspoon  beef stock or 1  beef bouillon cube
• 3⁄4 cup dry red wine (Burgundy or Chianti)
• 2  tablespoons catsup
• 1  bay leaf
• 1 (8 ounce) can  pearl onions, drained
• 1  clove garlic, minced
• 4  teaspoons cornstarch
• 1⁄4 cup  cold water

Directions

1. Meatballs: Combine all meatball ingredients mixing well.
2. Shape into balls using about 2 Tablespoons mixture for each one.
3. Place on a greased, rimmed baking sheet.
4. Bake at 500 degrees for about 12 to 15 minutes.
5. Wine Sauce: In a frying pan, melt butter.
6. Add mushrooms.
7. Stir over medium heat until golden.
8. Pour in the water, sprinkle in beef stock base or bouillon cube and stir to dissolve.
9. Add wine, catsup, bay leaf, onions and garlic.
10. Slowly blend 1/4 cup cold water into the cornstarch and stir into the mixture.
11. Cook, sitrirng until boiles and thickens.
12. To serve, place meatballs on a bed of cooked rice and pour sauce over meatballs.