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February 14, 2016

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Meatballs Bourguignon


Meatballs Bourguignon

(Adapted from Neiman Marcus’ Pure & Simple)


1 lb ground beef

1/2 cup dry bread crumbs (I used gluten free)

1/2 cup milk

1/4 cup grated onion

2 tsp Seasoned Salt, divided

3/4 tsp Lemon Pepper, divided

1/4 cup canola oil

3 TBSP flour

2 beef bouillon cubes

2 cups boiling water

1 cup dry red wine


Combine ground beef, bread crumbs, milk, onion, 1 1/2 tsp seasoned salt, and 1/2 tsp lemon pepper.


Shape into medium-sized meatballs.


Brown in 1/4 cup hot oil. Remove meatballs to a separate plate.  Blend 3 TBSP flour into the hot oil.

Dissolve bouillon cubes in boiling water. Gradually add to the flour mixture, stirring constantly.

Add wine, 1/4 tsp lemon pepper, and remaining 1/2 tsp seasoned salt.  Cook and stir until thick and smooth.



Add meatballs.


Cover and simmer 30 minutes, stirring occasionally.  Serve over buttered noodles or spaghetti squash.  Great with a green salad and rolls or crusty bread and a glass of good .


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