Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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