Long-time Langley City Councillor Gayle Martin has turned meatballs into a holiday fave.
“This recipe has been in our family for many years,” she said. “My dad always prepared it, usually when we visited him at his summer place in Birch Bay, where his soul rests. I prepared it for my son when he was growing up. And he now prepares it for his family and my grandchildren love it.”
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Petite Meatballs Bourguignon
Ingredients:
1 lb. of ground beef
1/2 cup fine bread crumbs
1/2 cup milk
1/4 cup grated onions
1-1/2 tsp. season salt
1/4 tsp. season pepper
1/4 cup cooking oil
3-4 tbsp. flour
2 tsp. liquid beef bouillon
2 cups boiling water
1 cup cooking burgundy
1/2 tsp. season salt
1/4 tsp. seasoned pepper
Directions:
Combine first six ingredients, shape into petite meatballs. Brown in hot oil, remove.
Blend flour in hot oil until thick, mix liquid bouillon with boiling water and gradually add to flour mixture, stirring constantly.
Add cooking burgundy, season salt and pepper. Cook, stirring until thickened and smooth.
Add meatballs, cover and simmer for 30 minutes, stirring constantly.
Note:
This recipe can be served over buttered noodles for a tasty meal or as hors d’oeuvres for a Christmas or New Years parties.
I hope you enjoy it as much as our family has. Have a very Merry Christmas and safe holiday season.
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