Burgundy Meat Ball Stew

2 c Ground

1 c Fine Soft Breadcrumbs

1/4 c Onions, finely chopped

1 x Egg

1 1/2 ts Salt

1/4 ts Pepper

1/4 ts Thyme

1 tb Butter

1 tb Oil

1 cn 14oz Tomato Sauce

1 cn 10oz Bouillon

1 c Dry Red Wine

1 c Water

8 x Onions, halved

2 cl Garlic, minced

4 x Medium Potatoes, cubed

4 x Medium Carrots, 1" chunks

Salt and Pepper 1/2 lb Small Mushrooms (optional)

Parsley, chopped 1 tb Cornstarch OR

2 tb Flour

1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into

1 1/2" meatballs.

2) Heat butter and oil in skillet. Brown meatballs lightly on all

sides. Drain excess fat. 3) Combine meatballs with remaining ingredients in dutch oven. (May be

refrigerated at this point). Cover and bake about 45 minutes at 350 F

or until vegetables are tender. During last 15 minutes, thicken with cornstarch or flour. From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY U/L to Cooking by Burt Ford. 3/95