Hearty Burgundy Meatballs
(4 servings)

1 lb Lean ground beef
1 lg Egg
1 c Fresh bread crumbs,
About 2 slices bread
1 ts Salt
1/4 ts Freshly ground black pepper
2 tb Vegetable oil
3 md Carrots,peeled and sliced,
About 1 cup
2 c Quartered medium-size fresh
Mushrooms, about 8 oz.
8 oz Pearl onions, peeled and
Halved, about 1 1/2 cups
2 tb All-purpose flour
1/2 c Red burgundy or other dry
Red wine
1 Envelope instant beef
Bouillon
3 tb Chopped fresh parsley
1 12" loaf French bread
Sliced

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.