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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Meatballs
  • 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
  • Burgundy Sauce
  • 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.

    Brief Description

    Allspice and nutmeg seasoned meatballs served over rice or noodles with Burgundy sauce; meatballs marinade overnight before cooking.

    Main Ingredient:

    ground beef

    Category:  Beef

    Cuisine:  French

    Prep Time: 8 hour(s) 30 min
    Cook Time: 45 min

    Source

    Cooks.com

    Posted By:

    marcellina

    Posted On:

    June 29, 2019

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