Burgundy Meatballs
Posted By: ShazInCA Thu, 1 Apr 2004, at 9:58 a.m

2 pounds ground beef
1 cup dry bread crumbs

1/2 cup water chestnuts -- finely chopped

1/2 cup milk
1 teaspoon salt
1 teaspoon Worcestershire sauce

1/8 teaspoon pepper
2 eggs
1 medium onion -- chopped (about 1/2 cup)

Burgundy Sauce -- (recipe follows)

Chopped fresh parsley

BURGUNDY SAUCE

1/3 cup cornstarch

1/2 cup cold water
1 cup burgundy

OR
1 cup dry red wine

OR
1 cup beef broth
1 clove garlic -- crushed
2 (10 1/2) ounce cans condensed beef broth

Heat oven to 400º. Mix all ingredients except Burgundy Sauce and parsley. Shape mixture into 1-inch balls. Place in ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.

Bake uncovered about 10 minutes or until done.

Prepare Burgundy Sauce. Stir meatballs into Burgundy Sauce. Meatball mixture can be covered and refrigerated up to 24 hours at this point. Heat meatball mixture to boiling; reduce heat. Cover and simmer about 10 minutes or just until meatballs are hot. Garnish with parsley.

BURGUNDY SAUCE:

Mix cornstarch and cold water in 3-quart saucepan. Gradually stir in remaining ingredients. Heat to boiling, stirring constantly. Boil and stir 1 minute.