Burgundy Meatballs

Burgundy Meatballs

Metric Ingredient Imperial 1 kg ground beef 2 lb 250 ml dry bread crumbs 1 cup 125 ml water chestnuts, finely chopped 1/2 cup 125 ml milk 1/2 cup 5 ml salt 1 tsp 5 ml worcestershire sauce 1 tsp .5 ml pepper 1/8 tsp 2 eggs 2 125 ml onion, chopped 1/2 cup 75 ml cornstarch 1/3 cup 125 ml cold water 1/2 cup 250 ml burgundy or red wine 1 cup 1 clove garlic, crushed 1 1 can beef broth 1

In a large bowl, mix ground beef, bread crumbs, water chestnuts, milk, salt, worcestershire sauce, pepper, eggs and onion. Shape mixture into balls. Place on baking sheet. Bake in preheated 400 F (200 C) oven for 10 minutes or until done. Meanwhile, mix cornstarch, water, burgundy, garlic and beef broth. When meatballs are cooked, stir into sauce. At this point, meatballs can be covered and refrigerated up to 24 hours. To serve, heat to boiling; reduce heat. Cover and simmer about 10 minutes or until heated through. Serves 4

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