1 lb Lean ground beef
1 large Egg
1 cup Fresh bread crumbs,
About 2 slices bread
1 tsp Salt
1/4 tsp Freshly ground black pepper
2 tbsp Vegetable oil
3 medium Carrots,peeled and sliced,
About 1 cup
2 cup Quartered medium-size fresh
Mushrooms, about 8 oz.
8 oz Pearl onions, peeled and
Halved, about 1 1/2 cups
2 tbsp All-purpose flour
1/2 cup Red burgundy or other dry
Red wine
1 Envelope instant beef
Bouillon
3 tbsp Chopped fresh parsley
1 12" loaf French bread
Sliced
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In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to plate.To drippings in skillet,add carrots,mushrooms and onions;cook,still over medium- high heat,about 5 minutes,stirring frequently until crisp-tender. Stir in flour to coat vegetables well;return meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup water.Increase heat to high;bring to boil.Reduce heat to low;simmer,covered,10 minutes until meatballs are cooked through.To serve: Spoon meatballs and vegetables in serving bowl;sprinkle with remaining tablespoon parsley. Serve accompanied by French bread.Makes 4 servings.
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