Burgundy Meatballs

Average: 4.2 (6 votes)
1 1⁄2 hours 6 Servings Print RecipeEmail Recipe


3⁄4poundground chuck
3⁄4cupbread crumbs (fine, dried)
1 onion (small)
1 egg (beaten)
3⁄4cuplight cream
1 1⁄4teaspoonsalt (divided into 3/4 and 1/2 teaspoons)
1⁄4cupvegetable oil (or fat)
2cupbeef broth
1cupburgundy wine
1⁄8teaspoonblack pepper


Combine first 7 ingredients with 3/4 teaspoon of salt; shape into 30 to 32 small meatballs. In large skillet, heat oil, drop in meatballs, a few at a time; brown well on all sides. Transfer meatballs to warm plate. Blend flour with remaining fat/oil in skillet; stir in next 5 ingredients. Cook, stirring, until smooth. Then arrange meatballs in sauce; cover; simmer 30 minutes.


Serve on rice, mashed potatoes or noodles.

2 cups water and 2 beef bouillon cubes may substitute for the the beef broth.

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