Hearty burgundy meatballs

Ingredients

Quantity		Ingredient
1	pounds	Lean ground beef
1	large	Egg
1	cup	Fresh bread crumbs,
		About 2 slices bread
1	teaspoon	Salt
¼	teaspoon	Freshly ground black pepper
2	tablespoons	Vegetable oil
3	mediums	Carrots,peeled and sliced,
		About 1 cup
2	cups	Quartered medium-size fresh
		Mushrooms, about 8 oz.
8	ounces	Pearl onions, peeled and
		Halved, about 1 1/2 cups
2	tablespoons	All-purpose flour
½	cup	Red burgundy or other dry
		Red wine
1		Envelope instant beef
		Bouillon
3	tablespoons	Chopped fresh parsley
1		12\" loaf French bread
		Sliced

Directions

In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or wooden spoon,blend well.Shape mixture into 1¼" balls.In 12" skillet over medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to plate.To drippings in skillet,add carrots,mushrooms and onions;cook,still over medium- high heat,about 5 minutes,stirring frequently until crisp-tender. Stir in flour to coat vegetables well;return meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup water.Increase heat to high;bring to boil.Reduce heat to low;simmer,covered,10 minutes until meatballs are cooked through.To serve: Spoon meatballs and vegetables in serving bowl;sprinkle with remaining tablespoon parsley. Serve accompanied by French bread.Makes 4 servings.

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