Hearty Burgundy Meatballs

1 lb Lean ground beef

1 lg Egg

1 c Fresh bread crumbs,

About 2 slices bread 1 ts Salt

1/4 ts Freshly ground black pepper

2 tb Vegetable oil

3 md Carrots,peeled and sliced,

About 1 cup 2 c Quartered medium-size fresh

Mushrooms, about 8 oz. 8 oz Pearl onions, peeled and

Halved, about 1 1/2 cups 2 tb All-purpose flour

1/2 c Red burgundy or other dry

Red wine 1 Envelope instant beef

Bouillon 3 tb Chopped fresh parsley

1 12" loaf French bread

Sliced In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to plate.To drippings in skillet,add carrots,mushrooms and onions;cook,still over medium- high heat,about 5 minutes,stirring frequently until crisp-tender. Stir in flour to coat vegetables well;return meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup water.Increase heat to high;bring to boil.Reduce heat to low;simmer,covered,10 minutes until meatballs are cooked through.To serve: Spoon meatballs and vegetables in serving bowl;sprinkle with remaining tablespoon parsley. Serve accompanied by French bread.Makes 4 servings.