Mini Burgundy Meatballs

By luvmybuttonsnbows

Ingredients

• 1/2 c whole wheat bread crumbs
• 3 Tbsp milk
• 1 1.2 lb lean ground beef
• 1 egg
• 1 med onion, finely chopped
• 1/4 c finely chopped flat-leaf parsley
• 2 Tbsp chopped fresh basil (optional)
• 1 Tbsp olive oil
• 1 1/2 c beef broth
• 1/2 c dry red wine
• 2 Tbsp tomato paste
• 1 Tbsp balsamic vinegar

Preparation

Step 1

l TOSS bread crumbs in milk in large bowl and let stand 15 minutes. Add beef, egg, onion, parsley, basil (if using),3/4 tsp pepper, and 1/4 tsp salt. Mix well with hands or wooden spoon. With wet hands, shape into 36 meatballs.

2 HEAT oil in large skillet over medium-high heat. Working in batches, cook meatballs, turning, until browned on all sides, 3 to 4 minutes per batch. (Add more oil to pan if
necessary.) Using slotted spoon, transfer meatballs to slow-cooker pot coated with cooking spray.

3 WHISK broth, wine, tomato paste, and vinegar in small bowl. Pour over meatballs. Cover and cook until meatballs are tender, 3 to 4 hours on low.