Swedish meatballs in burgundy

1 Servings

Ingredients

Quantity Ingredient
¾ pounds Ground Beef
¾ cup Dry Bread Crumbs
1 small Onion, minced
¾ teaspoon Cornstarch
1 dash Allspice
1 Egg, beaten
¾ cup Milk Or Light Cream
1¼ teaspoon Salt
¼ cup Cooking Oil
3 tablespoons Flour
2 tablespoons Water
1 cup Burgundy Wine, NO SUBSTITUTE
2 Beef Bouillon Cubes
⅛ teaspoon Black Pepper
1½ teaspoon Sugar
Bottled Sauce For Gravy, * see note

Directions

*Bill's Note: Recipe does not say what "Bottled Sauce for gravy" is.

Although from reading the recipe, it's my guess that she means Gravy Master or Kitchen Bouquet or the like. I leave that to your own resources.

Combine meat, crumbs, onion, cornstarch, allspice, egg, milk, and ¾ ts.

salt; shape into 24 or 26 balls. Drop a few at a time into hot fat; brown well on all sides; transfer to plate. For sauce, stir flour into remaining fat in skillet; stir in water, Burgundy, bouillon cubes, ½ ts. salt, pepper, sugar, and enough bottled sauce to make a light brown gravy. (Make gravy as light or dark as desired.) Cook, stirring until smooth. Put meat balls in sauce; simmer, covered, for 30 minutes. Serve on hot mashed potatoes, buttered noodles, wilde rice, fluffy instant rice, or a mixture of white and wild rice; or use for canapes.

Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Paul F. Saylor Posted to MC-Recipe Digest V1 #638 by Bill Spalding <billspa@...> on Jun 09, 1997

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