Meatballs Bourguignon

• 1 lb. ground beef
• 1/2 c. bread crumbs
• 1 Tbsp. onion, grated
• 1/8 tsp. pepper
• 1 egg
• 1/2 tsp. salt
• 6 slices bacon, diced
• 1 can sm. white onions
• 1 c. water
• 1 lb. sm. mushrooms
• 1 med. carrot
• 1/2 tsp. thyme leaves
• 1 c. red cooking wine
• 1 Tbsp. butter, softened
• 1 Tbsp. flour

1. In medium bowl, mix ground beef, bread crumbs, onion, pepper, egg, and salt.
2. Shape mixture into one-inch meatballs.
3. Cook bacon in frying pan over medium heat.
4. Drain bacon on paper towels.
5. In bacon fat, cook meatballs over medium heat until brown.
6. Remove meatballs and put into a bowl.
7. Add onions to drippings and cook until lightly brown.
8. Stir in water, mushrooms, carrot, and thyme. Heat to boiling.
9. Reduce heat to low, cover and simmer for 10 minutes.
10. Add cooking wine to meatballs and half of the cooked bacon, and heat to boiling over high heat.
11. Reduce heat to low, cover and simmer for 10 minutes longer.
12. In a small bowl, mix butter and flour with a spoon until well blended.
13. Add flour mixture to simmering liquid, stirring until mixture thickens. Remove from pan to serving dish and sprinkle remaining bacon to top.

ground beef, bread crumbs, onion, pepper, egg, salt, bacon, white onions, water, mushrooms, carrot, thyme, red cooking wine, butter, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052640 (may not work)