Ingredients:
2 lbs ground beef, i use ( pork,veal,beef combo)
1 cup fine soft bread crumbs
1/4 cup finely chopped onions
1 eggs
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon butter
1 tablespoon oil
1 (14 ounce) cans tomato sauce
1 (10 ounce) cans beef bouillon or 1 (10 ounce) cans consomme
1 cup dry red wine
1 cup water
1 (250 g) bags frozen pearl onions ( or use fresh)
2 cloves garlic, minced
4 potatoes, peeled and cut in large cubes
4 carrots, cut in 1 inch chunks ( can use a bag of baby carrots)
1/2 lb mushrooms, quartered (optional)
1/4 cup parsley, chopped
2 tablespoons flour
1/2 cup cold water
Directions:
Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.
In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides.
Drain excess fat and add remaining ingredients except parlsey, flour and water.
(Recipe may be made ahead to this point and refrigerated).
Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender.
Taste and adjust seasoning.
During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
Add parsley and serve.
Note; This casserole freezes well, baked.
Thaw completely and reheat at 350 degrees for 30 minutes.
You can also freeze in tubs and pop into a crockpot to reheat.
Servings: 6-8
Time preparation: 30 min.
Time total: 75 min.