How to Cook Meatballs


Friday, November 28, 2008


BURGUNDY MEATBALLS ....another amazing meatballs recipe ...try it ! Nice one !

  • 1 lb. ground beef
  • 1/2 tsp. salt
  • 1/2 c. quick or old fashioned oats, uncooked
  • 1/4 tsp. thyme leaves, crushed
  • 1 egg
  • 1 tbsp. vegetable oil
  • 2 1/2 tbsp. burgundy wine
  • 7-8 lg. fresh mushrooms, sliced

Combine all ingredients, except oil; mix well. Shape into walnut size meatballs. Brown in oil in large skillet. Remove when browned. Saute mushroom slices slightly and remove.

  • 2 tbsp. cornstarch
  • 1 c. plus 2 tbsp. water
  • 1/2 c. burgundy wine
  • 2 bouillon cubes (beef)
Combine cornstarch and 2 tablespoons water, mixing well. Combine with remaining sauce ingredients in large skillet. Bring to a boil, stirring constantly, until bouillon dissolves. Return meatballs and mushrooms to skillet. Cover; simmer over medium heat about 10 minutes or until meatballs reach desired doneness. Serve over parslied, buttered noodles or rice....hmmm..great meatballs recipe at your service...bon apetit ! Enjoy !


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