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Burgundy Meatballs
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Brief Description
Allspice and nutmeg seasoned meatballs served over rice or noodles with Burgundy sauce; meatballs marinade overnight before cooking.
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Main Ingredient
ground beef
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Category: Beef
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Cuisine: French
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Prep Time: 510 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: swilliamson
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Posted On: Mar 10, 2016
Number of Servings:
Ingredients:
- 3/4 pounds - ground beef or chuck
- 3/4 cups - bread crumbs
- 1/2 teaspoons - garlic powder
- 3 tablespoons - parsley minced
- 1/4 cups - onion minced
- 3/4 teaspoons - cornstarch
- - few pinches of allspice
- - few pinches of nutmeg
- 1 - egg lightly beaten
- 3/4 cups - light cream
- 3/4 teaspoons - salt
- - olive oil for frying
- 3 tablespoons - flour
- 2 cups - beef broth or water
- 1 cups - burgundy wine
- 2 - beef bouillon cubes OR 1 tsp. beef soup base
- - salt and pepper to taste
Directions:
Combine meatball ingredients (except olive oil) and allow to mellow in refrigerator overnight.
The following day, shape 30 - 32 small meat balls and brown in 1/4 cup of olive oil.
Turn meat balls to brown on all sides. Transfer to a dish lined with paper towels. Keep warm.
SAUCE:
Whisk flour into oil; gradually add water or broth, wine and soup base or bouillon. Season to taste with salt and pepper (and a little garlic and onion powder, if desired).
Add meatballs to gravy. Cover and simmer for 30 minutes. Serve over rice or egg noodles.
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