Burgundy Meatballs
Good Housekeeping, February 1953
1 1⁄2 hours — 6 Servings | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsCombine first 7 ingredients with 3/4 teaspoon of salt; shape into 30 to 32 small meatballs. In large skillet, heat oil, drop in meatballs, a few at a time; brown well on all sides. Transfer meatballs to warm plate. Blend flour with remaining fat/oil in skillet; stir in next 5 ingredients. Cook, stirring, until smooth. Then arrange meatballs in sauce; cover; simmer 30 minutes. |
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NotesServe on rice, mashed potatoes or noodles. 2 cups water and 2 beef bouillon cubes may substitute for the the beef broth. |
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