Ingredients:
- 3/4
cup
olive oil
- 2 lbs.
lean ground beef sirloin
- 1
cup
seasoned bread crumbs
- 2
medium red onions
- 1/4
cup
parsley, finely chopped
- 2
large garlic clove, minced
- 1
tablespoon
cornstarch
- 1
cup
heavy cream
- 2
large eggs, slightly beaten
- 1/2
teaspoon
allspice
- 1/4
teaspoon
white pepper
- 2 teaspoons
salt
- 2 teaspoons
Kozlowski Farms Red Raspberry Vinegar
- 4 cups
beef broth
- 2 cups
Pinot Noir wine (Sebastopol Vineyards Dutton Ranch is a great choice!)
- 1
cup
water
- 1/4
cup
flour
- 1
teaspoon
salt
-
fresh groung pepper to taste
- 1/2
cup
Pinot Noir wine
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Directions:
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Preheat oven to 325 degrees.
Heat olive oil in large heavy skillet.
Blend together ground sirloin, bread crumbs, chopped onion, parsley, garlic, cornstarch, heavy cream, eggs, allspice, white pepper, 2 teaspoons salt and 2 teaspoons Kozlowski Farms Red Raspberry Vinegar.
Shape into small balls about the size of a golf ball. Brown well on all sides in heated oil. Remove from pan and set aside in a large heavy duty covered roasting pan.
Add 1/4 cup flour to skillet. Stir until all flour dissolves. Blend in beef broth, 2 cups wine, water, salt and pepper.
Cook, stirring to a smooth consistency until gravy reaches a simmer.
Pour Pinot Noir gravy over meatballs, cover and place in pre-heated oven for 1 to 1-1/2 hours.
Put in last 1/2 cup wine and return to oven for an additional 15 minutes.
Serve over your favorite mashed potato recipe.
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