BURGUNDY MEATBALLS RECIPE

Ingredients:
1 lb ground chuck
1/2 cup whole wheat breadcrumbs
1/4 cup minced onion
1 tablespoon Worcestershire sauce
2 teaspoons chopped fresh parsley
1/4 teaspoon dried whole basil
1/4 teaspoon pepper
vegetable cooking spray
1 cup sliced fresh mushrooms
2 tablespoons all purpose flour
1/2 cup hot water
1/2 teaspoon beef-flavored bouillon granules
1/2 cup white Burgundy

1.
In a medium mixing bowl, combine ground chuck, breadcrumbs, onion, Worcestershire
sauce, parsley, basil, and pepper together mixing well. Shape the mixture into
1 1/2 inch meatballs. Place the meatballs on a rack of a broiler pan that has
been coated with vegetable cooking spray. Set the oven rack toward the top of
the oven and broil the meatballs for 5 minutes and then turn and broil an additional
5 minutes or until browned. Drain well.

2.
Coat a large nonstick skillet with cooking spray. Place over medium heat until hot;
add mushrooms, and saute until tender. Add flour, and cook 1 minutes, stirring
constantly. Combine hot water and bouillon granules, stirring until
granules have dissolved.

3.
Add the bouillon mixture and the wine to the mushroom mixture. Continue
cooking until mixture is thickened, stirring constantly. Add the meatballs and
cook until thoroughly heated throughout. Serve hot.

 

 

 

 



 
 
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