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Burgundy Meat Balls

Ingredients
 

2 lb ground beef
1 medium onion, chopped (about 1/2
1 cup)
1/2 cup water chestnuts, finely
1 chopped
1 cup dry bread crumbs
1/2 cup milk
1 tsp salt
1 tsp worcestershire sauce
1/8 tsp pepper
2 large eggs
1 snipped parsley for garnish
1 burgundy sauce:
1/3 cup cornstarch
1/2 cup cold water
2 can (10 1/2 oz each) condensed
1 beef broth
1 cup dry red wine (burgundy)
1 cl garlic, crushed




 
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Preparation
 
Mix all ingredients except Burgundy Sauce and parsley. Shape mixture
into 1 inch balls; place in ungreased jelly roll pan, 15 1/2 x 10 1/2
x 1 inch.
Bake uncovered in 400F oven until done, about 10 minutes.

Prepare Burgundy Sauce: Mix cornstarch and water in 3-quart saucepan;
stir in remaining sauce ingredients gradually. Heat to boiling,
stirring constantly. Boil and stir for 1 minute.

Stir meatballs into Burgundy Sauce. Cover and refrigerate no longer
than 24 hours.

Before serving heat meatball mixture to boiling; reduce heat. Cover
and simmer just until meatballs are hot, about 10 minutes. Garnish
with parsley.

 

 
Servings: 6

 

 

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