Meatballs In Wine Gravy

Oxmoor House
3 1/2 dozen


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1 pound ground chuck
3/4 cup fine dry breadcrumbs
1 small onion, chopped
1/4 cup whipping cream
1 egg, beaten
1 1/2 teaspoons salt, divided
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups water
1 cup Burgundy or other dry, red wine
1/4 teaspoon pepper


Combine ground chuck, breadcrumbs, onion, whipping cream, egg, and 1 teaspoon salt; mix well. Shape mixture into 3/4- inch balls. Melt butter in a heavy skillet over low heat. Add meatballs; cook over low heat, turning to brown evenly on all sides. Remove meatballs from skillet; drain.

Add flour to remaining butter in skillet; stir until smooth. Cook 1 minute, stirring constantly. Gradually add water and wine; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining salt and pepper. Add meatballs; simmer, uncovered, 30 minutes.

Created date

February 2010