Recipe

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• 2 lbs ground beef, i use ( pork , veal
• 1 cup fine soft bread crumbs
• 1/4 cup finely chopped onion
• 1 egg
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 1 tbsp butter
• 1 tbsp oil
• 1 (14 oz) can tomato sauce
• 1 (10 oz) can beef bouillon or 1 (10 oz) can consomme
• 1 cup dry red wine
• 1 cup water
• 1 (250 g) bag frozen pearl onions (or use fresh )
• 2 cloves garlic, minced
• 4 potatoes, peeled and cut in large cubes
• 4 carrots, cut in 1 inch chunks
• 1/2 lb mushroom, quartered (optional)
• 1/4 cup parsley, chopped
• 2 tbsp flour
• 1/2 cup cold water

• 1 Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.
• 2 In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides.
• 3 Drain excess fat and add remaining ingredients except parlsey, flour and water.
• 4 (Recipe may be made ahead to this point and refrigerated).
• 5 Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender.
• 6 Taste and adjust seasoning.
• 7 During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
• 8 Add parsley and serve.
• 9 Note; This casserole freezes well, baked.
• 10 Thaw completely and reheat at 350 degrees for 30 minutes.
• 11 You can also freeze in tubs and pop into a crockpot to reheat.