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Category: Entrée

Title: Burgundy Meat Balls


1lb Ground Beef
¾ c Dry Bread Crumbs
¾ c Milk
1   Egg
1   Onion, Minced
½ t Salt
¼c Oil
2T   Flour
½c Water
1½c Chesapeake Cab/Merlot
1   Beef Bouillon Cube
¾t Sugar


1. Mix first six ingredients.  Shape into one-inch meatballs. 
2. Brown meatballs in oil at medium heat.  Remove meatballs and set aside.
3. Gradually add flour, water, Cab/Merlot, bouillon, and sugar to pan drippings, stirring constantly unit mixture thickens.
4. Add meatballs and bring to a boil. 
5. Cover and simmer for 15 minutes.


Provided by Bruce Perrygo, Ingleside Vineyards, Virginia.

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