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.