Burgundy meat balls
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| 1 | medium | Onion, chopped (about 1/2 |
| Cup) | ||
| ½ | cup | Water chestnuts, finely |
| Chopped | ||
| 1 | cup | Dry bread crumbs |
| ½ | cup | Milk |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Pepper |
| 2 | larges | Eggs |
| Snipped parsley for garnish | ||
| ⅓ | cup | Cornstarch |
| ½ | cup | Cold water |
| 2 | cans | (10 1/2 oz each) condensed |
| Beef broth | ||
| 1 | cup | Dry red wine (Burgundy) |
| 1 | clove | Garlic, crushed |
Directions
BURGUNDY SAUCE:
Mix all ingredients except Burgundy Sauce and parsley. Shape mixture into 1 inch balls; place in ungreased jelly roll pan, 15½ x 10 ½ x 1 inch.
Bake uncovered in 400F oven until done, about 10 minutes.
Prepare Burgundy Sauce: Mix cornstarch and water in 3-quart saucepan; stir in remaining sauce ingredients gradually. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Stir meatballs into Burgundy Sauce. Cover and refrigerate no longer than 24 hours.
Before serving heat meatball mixture to boiling; reduce heat. Cover and simmer just until meatballs are hot, about 10 minutes. Garnish with parsley.
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