Meatballs á la Bourgogne

Name: Meatballs á la Bourgogne
Yield: 4
Ingredients: Pepper; Salt; 1 Eggs; 1 Bouillon cube, ox; 1 clove Garlic; 1 nip Nutmeg; 1 nip Thyme; 100 g Bacon, sliced; 2 tbsp Minced parsley; 2 tbsp Wheat flour; 225 g Mushrooms; 3 dl Red wine; 450 g Minced beef; 50 g Fresh bread crumb; 50 g Butter; 500 g Pearl onions; 70 g Tomato puree conc

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Meatballs á la Bourgogne

		Pepper
		Salt
1		Eggs
1		Bouillon cube, ox
1	clove	Garlic
1	nip	Nutmeg
1	nip	Thyme
100	g	Bacon, sliced
2	tbsp	Minced parsley
2	tbsp	Wheat flour
225	g	Mushrooms
3	dl	Red wine
450	g	Minced beef
50	g	Fresh bread crumb
50	g	Butter
500	g	Pearl onions
70	g	Tomato puree conc

Instructions for Meatballs á la Bourgogne

To prepare the Meatballs á la Bourgogne recipe, please follow these instructions:

The bacon cut into very small cubes.

Mix the minced meat with bacon, parsley, thyme, nutmeg, eggs, bread crumb, salt and pepper. Tube forcemeat well and form 16 small meatballs.

Brown meatballs well in the butter by good heat. When they are golden, add onions and garlic and heat tempered. Add the mushrooms and let them cook with for about 5 min.

Sprinkle the flour, stir well and pour over the wine by. Friable in the bouillon cube and tomato puree added. Let the Court cook up and fade the heat. Simmer for about 20 minutes at low heat.

Serve with fresh ribbon pasta.

Meatballs á la Bourgogne

Ingredients for Meatballs á la Bourgogne

Instructions for Meatballs á la Bourgogne

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