Hearty Burgundy Meatballs

• 1 lb. lean ground beef
• 1 large egg
• 1 c. fresh bread crumbs (about 2 slices bread)
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. vegetable oil
• 3 medium carrots, peeled and sliced (about 1 c.)
• 2 c. quartered medium fresh mushrooms (about 8 oz.)
• 1 1/2 c. chopped onions
• 2 Tbsp. all-purpose flour
• 1/2 c. red Burgundy or other dry red wine
• 1 envelope instant beef flavored bouillon
• 3 Tbsp. chopped fresh parsley
• 1 (12-inch) loaf French bread, sliced

1. In large bowl, combine beef, egg, bread crumbs, salt and pepper.
2. Blend well.
3. Shape mixture into 1 1/4-inch balls.
4. Over medium heat, heat oil; add meatballs.
5. Cook about 12 minutes, turning frequently, until well browned on all sides.
6. Remove meatballs to plate.

lean ground beef, egg, bread crumbs, salt, freshly ground black pepper, vegetable oil, carrots, mushrooms, onions, flour, red burgundy, bouillon, parsley, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322421 (may not work)