Burgundy Meat Balls Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Ground beef,
1 medium: Onion, chopped, (about 1/2
Cup),
1/2 cup: Water chestnuts, finely
Chopped,
1 cup: Dry bread crumbs,
1/2 cup: Milk,
1 tsp: Salt,
1 tsp: Worcestershire sauce,
1/8 tsp: Pepper,
2 large: Eggs,
Snipped parsley for garnish,
BURGUNDY SAUCE:,
1/3 cup: Cornstarch,
1/2 cup: Cold water,
2 can: , (10 1/2 oz each) condensed
Beef broth,
1 cup: Dry red wine, Burgundy
1 centiliter: Garlic, crushed
Directions:
Mix all ingredients except Burgundy Sauce and parsley. Shape mixture
into 1 inch balls; place in ungreased jelly roll pan, 15 1/2 x 10 1/2
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.
Source from luhu.jp
into 1 inch balls; place in ungreased jelly roll pan, 15 1/2 x 10 1/2
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.
Source from luhu.jp