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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, mix the first 7 ingredients well. | 2. Shape into 1" balls and cook over medium heat in the hot oil. Cook a few at a time, until browned and remove. | 3. Into the drippings remaining in the skillet, stir in the flour until well blended. Gradually stir in the 1 cup water with the bouillon cube dissolved in it, and the burgundy wine and cook over medium heat stirring constantly until the mixture is thick. | 4. Add the meatballs and heat until boiling. Reduce to low, cover and simmer 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
breadcrumb	3/4	cup		-	-	-	-
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
salt	1	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
water	1	cup		0.0	0.0	0.0	0.0
red burgundy wine	1	cup		-	-	-	-
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.