Swedish Meatballs in Burgundy

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Swedish Meatballs in Burgundy Ingredients

3/4 lb Ground Beef	1/4 c Cooking Oil
3/4 c Dry Bread Crumbs	3 tb Flour
1 sm Onion, minced	2 tb Water
3/4 ts Cornstarch	1 c Burgundy Wine, NO SUBSTITUTE
1 ds Allspice	2 Beef Bouillon Cubes
1 Egg, beaten	1/8 ts Black Pepper
3/4 c Milk Or Light Cream	1 1/2 ts Sugar
1 1/4 ts Salt	Bottled Sauce For Gravy, *

Instructions for Swedish Meatballs in Burgundy

*Bills Note: Recipe does not say what "Bottled Sauce for gravy" is. Although from reading the recipe, its my guess that she means Gravy Master or Kitchen Bouquet or the like. I leave that to your own resources. Combine meat, crumbs, onion, cornstarch, allspice, egg, milk, and 3/4 ts. salt; shape into 24 or 26 balls. Drop a few at a time into hot fat; brown well on all sides; transfer to plate. For sauce, stir flour into remaining fat in skillet; stir in water, Burgundy, bouillon cubes, 1/2 ts. salt, pepper, sugar, and enough bottled sauce to make a light brown gravy. (Make gravy as light or dark as desired.) Cook, stirring until smooth. Put meat balls in sauce; simmer, covered, for 30 minutes. Serve on hot mashed potatoes, buttered noodles, wilde rice, fluffy instant rice, or a mixture of white and wild rice; or use for canapes. Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Paul F. Saylor Posted to MC-Recipe Digest V1 #638 by Bill Spalding on Jun 09, 1997

Main Ingredient: BeefCuisine: Uncategorized