Beef Balls Burgundy Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Ground round/Chuck1 1⁄2 Pound
 Egg1
 Soft bread crumbs1⁄2 Cup (8 tbs)
 Milk1⁄4 Cup (4 tbs)
 Salt1 1⁄2 Teaspoon
 Garlic salt1⁄2 Teaspoon
 Butter/Margarine3 Tablespoon
 White onions1 Pound, peeled
 Mushrooms1 Pound, trimmed
 Sugar1 Teaspoon
 All purpose flour1⁄3 Cup (5.33 tbs)
 Condensed beef broth1 Can (10 oz)
 Dry red wine1 Cup (16 tbs)
 Carrot1 Medium, pared and sliced
 Bay leaf1

Nutrition Facts

Serving size: Complete recipe

Calories 2816 Calories from Fat 1329

% Daily Value*

Total Fat 149 g228.7%

Saturated Fat 68.4 g341.9%

Trans Fat 0 g

Cholesterol 733.9 mg

Sodium 6887.6 mg287%

Total Carbohydrates 146 g48.8%

Dietary Fiber 15.9 g63.5%

Sugars 44.5 g

Protein 175 g350.4%

Vitamin A 233.7% Vitamin C 78.6%

Calcium 30.9% Iron 45.3%

*Based on a 2000 Calorie diet

Directions

1. Combine the ground beef, egg, bread crumbs, milk, 1 teaspoon of the salt and garlic salt in a large bowl, then mix lightly until well blended. Shape into 24 balls.
2. Melt butter or margarine in a kettle or Dutch oven; add onions and mushrooms; sprinkle with the sugar. Brown quickly; remove with a slotted spoon to a shallow pan.
3. Add meatballs to drippings in kettle; brown. Remove meatballs and combine with the onions and mushrooms.
4. Blend flour and remaining 1/2 teaspoon salt into drippings in kettle; stir in beef broth until smooth, then the wine and carrot. Bring to boiling, stirring constantly. Return meatballs, onions and mushrooms; add bay leaf; cover. Simmer 35 minutes; remove bay leaf.
5. Spoon mixture into a heated serving dish, then sprinkle with chopped parsley, if you wish.
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