Burgundy Beef Balls
Carole Haas
Inspired by the classic French dish, Boeuf Bourguignon, these wine-flavored, bacon-wrapped cocktail meatballs, kept warm in a chafing dish, are sure-fire show-stoppers at an importnat gathering of food-loving friends.
ingredients
- 1 pound “EXTRA” lean Ground Beef
- 3 Tbls Minced Onion
- 1 cup Red Burgundy
- 1 cup Bread Crumbs
- 1 Egg
- 1 tsp Dry Mustard
- 1/2 tsp Thyme
- 1 tsp Salt
- 1/4 tsp Pepper
- 12 strips Thin-sliced “LEAN” Bacon
- Combine equal portions Dijon mustard and mayonnaise in mixing bowl; add 1 teaspoon Worcestershire sauce and mix well
See full recipe
notes
To serve in chafing dish over candle flame: Place meatballs in cafing dish; add 1/2 cup burgundy to chafing dish to prevent drying out.
Source: Carole Haas
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