Burgundy Meatballs

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4

ingredients

• 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

1. In large saucepan over medium high heat, heat oil.
2. Add half of the meat balls and cook until browned on all sides.
3. Repeat with remaining meatballs.
4. Set meatballs aside.
5. To drippings in the saucepan, add onion, carrots, mushrooms; cook until lightly browned (6-8 minutes).
6. Return meatballs to the pan.
7. Add 1/2 cup water, wine, thyme, and remaining 1/8 tsp of pepper.
8. Heat to boiling over high heat.
9. Reduce heat to low and simmer 15 minutes.
10. Cook until meatballs are cooked through and vegetables are tender.
11. In a cup, combine flour and remaining 2 Tbsp water.
12. Stir into meatball mixture; cook; stirring constantly, until it thickens.
13. Cook orzo according to package directions, toss with butter and parsley.
14. Arrange orzo on serving platter.
15. Top with meatball mixture.

Reviews

[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.

 

[brandidt]

I love this recipie. Can't think of one bad thing about it

 

[dicentra]

I made this from already prepared meatballs. It needed just a little *something* more. I don't know what. We had it served over egg noodles. There isn't anything wrong with the recipe, maybe it is just our personal taste?

 

[Grahame]

This was very popular, and quite "moreish". I added a little thyme to the meatballs, and browned the onions separatly before adding the other veg so that I could get a nice caramalised flavour to deglaze with the wine. I didn't add the flour to thicken the juice; cooked in a wide pan it redcued quite well. I also used an egg pasta and skipped the butter to reduce the fat a little. I'll do this one again.