Swedish Meatballs in Burgundy Sauce

Ingredients:

2 Lb. meatloaf mix (beef, pork, veal)

1 large onion--grated on "fine"

1/2 cup plain breadcrumbs

salt and pepper to taste

1 tsp. Worcestershire sauce

2 eggs (beaten)

Directions for meatballs:

mix all together and make into 1" or 1-1/2" meatballs. Fry in 4-6 tablespoons butter or butter substitute (like olivio or smart balance) for about 20-25min or until browned, turning frequently.

Ingredients for burgundy sauce:

6 tablespoons of butter

6 tablespoons of soy sauce

6 tablespoons of chopped chives (sold with spices)

1/2 - 3/4 cup burgundy wine (I use Gallo Hearty Burgundy)

Directions for burgundy sauce:

Heat sauce ingredients together in medium/large saucepan on low just to a low boil. Add meatballs and mix gently, keeping meatballs on low/warm until ready to serve. These can also be frozen for up to 3 months.

Serve as an appetizer with chunks of crusty Italian bread or serve as an entree over rice or noodles!

My sister created this recipe years ago and it has become a multi-family favorite, especially when we all get together for a holiday or special-occasion dinner. The best thing is that it can be used as an appetizer when served alone or with chunks of crusty italian bread; or a main dish when served over rice or noodles. Both of my children love them and used to take turns "mushing" the meatball ingredients. (happy memories!)

Submitted by Chris