Burgundy Meatballs

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb lean ground beef
• 1/2 cup seasoned dry bread crumb
• 1 egg, beaten
• 2 teaspoons prepared spicy brown mustard
• 1/4 teaspoon pepper, divided
• 2 tablespoons olive oil
• 3 medium carrots, cut into 1 pieces
• 8 ounces mushrooms, cut in half
• 1/2 cup burgundy wine or 1/2 cup dry red wine
• 1/4 teaspoon dried thyme
• 1 1/2 cups frozen whole pearl onions
• 1 tablespoon all-purpose flour
• 1 cup orzo or 1 cup non-tubular pasta
• 2 tablespoons butter, melted
• 2 tablespoons margarine, melted
• 2 tablespoons chopped fresh parsley

Recipe

• 1 in large saucepan over medium high heat, heat oil.
• 2 add half of the meat balls and cook until browned on all sides.
• 3 repeat with remaining meatballs.
• 4 set meatballs aside.
• 5 to drippings in the saucepan, add onion, carrots, mushrooms; cook until lightly browned (6-8 minutes).
• 6 return meatballs to the pan.
• 7 add 1/2 cup water, wine, thyme, and remaining 1/8 tsp of pepper.
• 8 heat to boiling over high heat.
• 9 reduce heat to low and simmer 15 minutes.
• 10 cook until meatballs are cooked through and vegetables are tender.
• 11 in a cup, combine flour and remaining 2 tbsp water.
• 12 stir into meatball mixture; cook; stirring constantly, until it thickens.
• 13 cook orzo according to package directions, toss with butter and parsley.
• 14 arrange orzo on serving platter.
• 15 top with meatball mixture.