Method

In large bowl, combine beef, egg, bread crumbs, salt and pepper. Using your hands because nothing else does it so well or feels so good, blend well. Without using too much pressure, form into 1 1/4" balls.

In 12" skillet over medium-high heat, heat oil.  When hot but not smoking, put in meatballs. Cook about 12 minutes,turning frequently without piercing the meatballs, until well browned on all sides. Using slotted spoon,remove   meatballs to plate.

Working in the same skillet, put in carrots, mushrooms and onions.  Cook over medium- high heat,about 5 minutes,stirring frequently until slightly softened. Stir in flour to coat vegetables well, and return meatballs to skillet, along with wine, 2 tablespoons parsley and the stock.  Increase heat to high and bring to boil. When boiling, immediately reduce heat to   low.  Simmer, covered,for 10 minutes until meatballs are cooked through.

Spoon meatballs and vegetables in serving bowl and sprinkle with remaining parsley.

Serve accompanied by a really great loaf of French bread.  A very long baguette goes well with these meatballs.  Watch it disappear.

Serves: 4

Contributor: pat ciesla

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