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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is great served over rice for dinner, or alone as an appetizer at a party. As with most of my recipes here, prep time is approximate, which includes shaping the meatballs. Cook time depends on how long it takes for your meatballs to brown. Ingredients:
1 lb lean ground beef |
3/4 cup dried breadcrumbs |
3/4 cup milk |
1 small onion, minced |
1 teaspoon cornstarch |
1 teaspoon salt |
1 egg |
1/4 cup salad oil |
2 tablespoons all-purpose flour |
1 cup red burgundy wine |
1 beef bouillon cube (or envelope) |
Directions:
1. In a large bowl mix well first 7 ingredients; shape into 1 balls.
2. In 12 skillet over medium-high heat, in hot salad oil, cook meatballs, a few at a time, until browned, removing them as they brown.
3. Into drippings remaining in the skillet, stir flour until blended.
4. Gradually stir in 1 cup of water, Burgundy and bouillon and cook over medium heat, stirring constantly, until bouillon is dissolved and mixture is thickened.
5. Add meatballs and heat to boiling.
6. Reduce heat to low; cover and simmer 15 minutes.
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