BURGUNDY MEATBALLS
This recipe came from Woman's World Magazine. My copy of the recipe is all tattered and torn so I thought I'd better submit it to keep my copy of the recipe from getting more torn up! The original recipe called for those frozen small whole onions. I don't like those, so I slice my own yellow onions instead.
Provided by Cocoa
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In large saucepan over medium high heat, heat oil.
- Add half of the meat balls and cook until browned on all sides.
- Repeat with remaining meatballs.
- Set meatballs aside.
- To drippings in the saucepan, add onion, carrots, mushrooms; cook until lightly browned (6-8 minutes).
- Return meatballs to the pan.
- Add 1/2 cup water, wine, thyme, and remaining 1/8 tsp of pepper.
- Heat to boiling over high heat.
- Reduce heat to low and simmer 15 minutes.
- Cook until meatballs are cooked through and vegetables are tender.
- In a cup, combine flour and remaining 2 Tbsp water.
- Stir into meatball mixture; cook; stirring constantly, until it thickens.
- Cook orzo according to package directions, toss with butter and parsley.
- Arrange orzo on serving platter.
- Top with meatball mixture.
Nutrition Facts : Calories 688.2, Fat 32.7, SaturatedFat 11.1, Cholesterol 135.6, Sodium 548.8, Carbohydrate 58.1, Fiber 5.6, Sugar 8.6, Protein 35.3
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