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  Burgundy Meat Balls
  Category: Breakfast
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 307
Ingredients:
2 lb Ground beef
1 medium Onion, chopped (about 1/2
Cup)
1/2 cup Water chestnuts, finely
Chopped
1 cup Dry bread crumbs
1/2 cup Milk
1 tsp Salt
1 tsp Worcestershire sauce
1/8 tsp Pepper
2 large Eggs
Snipped parsley for garnish
BURGUNDY SAUCE:
1/3 cup Cornstarch
1/2 cup Cold water
2 can (10 1/2 oz each) condensed
Beef broth
1 cup Dry red wine (Burgundy)
1 cl Garlic, crushed
Instructions:
Mix all ingredients except Burgundy Sauce and parsley. Shape mixture
into 1 inch balls; place in ungreased jelly roll pan, 15 1/2 x 10 1/2
x 1 inch.
Bake uncovered in 400F oven until done, about 10 minutes.

Prepare Burgundy Sauce: Mix cornstarch and water in 3-quart saucepan;
stir in remaining sauce ingredients gradually. Heat to boiling,
stirring constantly. Boil and stir for 1 minute.

Stir meatballs into Burgundy Sauce. Cover and refrigerate no longer
than 24 hours.

Before serving heat meatball mixture to boiling; reduce heat. Cover
and simmer just until meatballs are hot, about 10 minutes. Garnish
with parsley.
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