Ingredients:
1 lb lean ground beef
1/2 cup seasoned dry bread crumbs
1 eggs, 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
Directions:
In large saucepan over medium high heat, heat oil.
Add half of the meat balls and cook until browned on all sides.
Repeat with remaining meatballs.
Set meatballs aside.
To drippings in the saucepan, add onion, carrots, mushrooms; cook until lightly browned (6-8 minutes).
Return meatballs to the pan.
Add 1/2 cup water, wine, thyme, and remaining 1/8 tsp of pepper.
Heat to boiling over high heat.
Reduce heat to low and simmer 15 minutes.
Cook until meatballs are cooked through and vegetables are tender.
In a cup, combine flour and remaining 2 Tbsp water.
Stir into meatball mixture; cook; stirring constantly, until it thickens.
Cook orzo according to package directions, toss with butter and parsley.
Arrange orzo on serving platter.
Top with meatball mixture.
Servings: 4
Time preparation: 5 min.
Time total: 40 min.