Classic Burgundy Meatballs

• Meatballs:
• 1 lb ground chuck
• 1/2 can (3 oz size)french fried onions
• 1/4 cup water chestnuts, finely chopped
• 1/2 cup plain dry bread crumds 1/4 cup evaporated milk
• 1 teaspoon seasoned salt
• 1 tablespoon Worcestershire sauce
• 1 large egg, beaten slightly
• Sauce:
• 3 tablespoons cornstarch
• 1 can (14-15 oz) beef broth
• 1/2 cup red Burgundy
• 3 tablespoons soy sauce
• 1 clove garlic, minced fine
• 1/4 teaspoon fresh ginger root, minced fine, optional
• 1/2 can (3 oz size) french fried onions
• 1 tablespoon chopped fresh parsley, optional

1. Preheat oven to 400 degrees. Mix all meatball ingredients well and shape into small, 1 inch, balls. Bake on a jelly roll pan, 15.5"x10.5"x1", ungreased, about 15-20 minutes. Ovens vary so check after 10 minutes.
2. Set aside to cool and freeze in a zip lock bag for up to 2 months OR: place a in 3 quart chaffing dish and cover with sauce.
3. Prepare sauce by blending cornstarch in a small amount of beef broth, till smooth, in a small (1qt) saucepan. Add remaining broth, Burgundy, soy sauce, garlic, and ginger, if using. Bring to a boil gently, stirring constantly. Cook about 1 minute till thickened and smooth. Pour over meatballs in 3qt chaffing dish, sprinkle with the remaining half can of french fried onions and the parsley.
4. Take care that the heat is adjusted to keep warm but not overly hot!

ground chuck, onions, water chestnuts, bread, salt, worcestershire sauce, egg, cornstarch, beef broth, red burgundy, soy sauce, clove garlic, fresh ginger root, french fried onions, fresh parsley

Taken from www.epicurious.com/recipes/member/views/classic-burgundy-meatballs-1216378 (may not work)