Meatballs in Red Wine Sauce

Okay, the idea sounds a little odd, I admit, and the last time a dish like this was popular was probably when I was in middle school. However, I made it for dinner the other night and it was utterly delicious. I found it in an old garden club cookbook from who knows when under the appetizing name "Beef Balls Burgundy" and decided to give it a try, with a couple of modifications. My wife loved it so much she ate it for breakfast the next morning and it was a big hit with the 14 y.o., too. It tastes like being taken care of. I served it over egg noodles with steamed broccoli on the side.

Meatballs in Red Wine Sauce

1 1/2 lb. burger (I used ground round)

1 egg

1 slice of bread's worth of soft breadcrumbs

1/4 c. milk

2 tsp. Paula Deen's House Seasoning

3 tbsp. butter

1 lb. frozen pearl onions, thawed

8 oz. mushrooms, sliced

1 tsp. sugar

1/3 c. flour

1 can condensed beef broth

1 c. dry red wine

1 carrot, peeled and sliced

Mix beef, egg, breadcrumbs, milk and 1 1/2 tsp. seasoning together gently. Shape into 24 meatballs. Melt butter in Dutch oven. Add onions & mushrooms. Sprinkle with sugar. Cook, stirring occasionally, until onions are lightly browned. Set aside. In same pot, brown the meatballs. Add to onion & mushroom mixture. Blend flour & 1/2 tsp. seasoning with drippings in pot. Add broth, wine and carrots and bring to a boil, stirring constantly. Add meatballs, onions & mushrooms back into the pot and heat through. Serves 6.