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Meatballs in French Wine Sauce

1 12 lbs lean ground beef
13 cup milk
13 cup fine breadcrumbs
2 teaspoons instant minced onion
2 eggs
1 teaspoon Worcestershire sauce
34 teaspoon salt
18 teaspoon pepper
14 cup butter
12 lb mushroom, cut in quarters
34 cup water
1 teaspoon beef stock or 1 beef bouillon cube
34 cup dry red wine (Burgundy or Chianti)
2 tablespoons catsup
1 bay leaf
1 (8 ounce) can pearl onions, drained
1 clove garlic, minced
4 teaspoons cornstarch
14 cup cold water


Meatballs: Combine all meatball ingredients mixing well. Shape into balls using about 2 Tablespoons mixture for each one. Place on a greased, rimmed baking sheet. Bake at 500 degrees for about 12 to 15 minutes. Wine Sauce: In a frying pan, melt butter. Add mushrooms. Stir over medium heat until golden. Pour in the water, sprinkle in beef stock base or bouillon cube and stir to dissolve. Add wine, catsup, bay leaf, onions and garlic. Slowly blend 1/4 cup cold water into the cornstarch and stir into the mixture. Cook, sitrirng until boiles and thickens. To serve, place meatballs on a bed of cooked rice and pour sauce over meatballs.

Source: www.food.com