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Meatball Beef Burgundy

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Meatball Beef Burgundy
  • Prep Time 1 hr 5 min
  • Total Time 1 hr 5 min
  • Servings 6
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This clever meatball version of beef burgundy brings all the flavors of mushrooms, wine and beef to your table in just over an hour.

Ingredients

1/2
cup Progresso™ panko crispy bread crumbs
1/4
cup whole or 2% milk
1
lb lean (at least 80%) ground beef
1/4
cup chopped green onions
2
tablespoons finely chopped garlic
1 1/4
teaspoons salt
1/2
teaspoon Worcestershire sauce
1
egg
4
tablespoons butter
1
lb cremini or baby bella mushrooms, rinsed and sliced
2
teaspoons chopped fresh thyme leaves
1
cup burgundy wine, such as Pinot Noir
1 1/2
cups Progresso™ beef flavored broth (from 32-oz carton)
2
tablespoons Gold Medal™ all-purpose flour
1
tablespoon finely chopped Italian (flat-leaf) parsley

Directions

  • 1 Heat oven to 400°F. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed. Meanwhile, line 15x10x1-inch pan with foil; spray with cooking spray.
  • 2 In large bowl, mix beef, green onions, 1 tablespoon of the garlic, 3/4 teaspoon of the salt, the Worcestershire sauce, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 18 (1 1/2-inch) meatballs; place on pan. Bake 18 to 22 minutes or until internal temperature is at least 165°F.
  • 3 Meanwhile, in 12-inch skillet, melt 3 tablespoons of the butter over medium-high heat. Add mushrooms and remaining 1/2 teaspoon salt; stir to coat. Cook 12 to 13 minutes, stirring occasionally, until mushrooms are very tender and skillet is nearly dry. Stir in remaining tablespoon of garlic and the thyme; cook about 1 minute or until garlic is fragrant. Add 1/2 cup of the wine, stirring occasionally to deglaze skillet, and cook about 3 minutes or until most of the wine is absorbed. Stir in remaining 1/2 cup wine and the broth. Heat to simmering; cook 2 to 3 minutes or until liquid has reduced slightly. In small bowl, mix remaining 1 tablespoon butter and the flour; mash with fork to form a paste. Beat butter mixture into wine mixture in skillet using whisk. Simmer about 3 minutes, beating constantly, until paste is completely dissolved and mushroom sauce has thickened. Add meatballs to skillet; gently stir to coat. Garnish with parsley.
Tips  

Burgundy refers to wine from the Burgundy region in France. Although several grape varieties are produced in that region – including Chardonnay – the most common red wine is Pinot Noir. Any Pinot Noir can be used in this recipe.

Serve the meatballs with mashed potatoes, buttered noodles or rice.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
28%
(
Saturated Fat
9g
43%
,
Trans Fat
1/2g
)
Cholesterol
100mg
33%
Sodium
840mg
35%
Potassium
460mg
13%
Total Carbohydrate
14g
5%
(
Dietary Fiber
1g
4%
,
Sugars
3g
)
Protein
18g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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