Meatballs In Red Wine Sauce

• 2 lb. ground chuck
• 1 c. fine dry bread crumbs
• 1 c. finely chopped onion
• 1/4 c. grated Parmesan cheese
• 3 large eggs, lightly beaten
• 3/4 tsp. curry powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. Worcestershire sauce
• 2 Tbsp. vegetable oil
• 2 c. tomato sauce
• 1 c. Burgundy or other dry wine
• 1/2 c. canned beef consomme (undiluted)
• 1/8 tsp. dried oregano

1. Combine the first 9 ingredients in a bowl; stir well.
2. Shape into 1-inch balls.
3. Dredge in flour.
4. Brown meatballs in batches in oil in a skillet over medium heat.
5. Remove from skillet; set aside.
6. Combine tomato sauce and remaining ingredients in a Dutch oven.
7. Bring to a boil.
8. Add meatballs.
9. Reduce heat and simmer, uncovered, for 35 minutes.
10. Yields 9 dozen.

ground chuck, bread crumbs, onion, parmesan cheese, eggs, curry powder, salt, pepper, worcestershire sauce, vegetable oil, tomato sauce, wine, beef, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938004 (may not work)