Categories: Ground beef, Beef 
      Yield: 4 servings 
  
      1 lb Lean ground beef                    8 oz Pearl onions, peeled and 
      1 lg Egg                                      Halved, about 1 1/2 cups 
      1 c  Fresh bread crumbs,                 2 tb All-purpose flour 
           About 2 slices bread              1/2 c  Red burgundy or other dry 
      1 ts Salt                                     Red wine 
    1/4 ts Freshly ground black pepper         1    Envelope instant beef 
      2 tb Vegetable oil                            Bouillon 
      3 md Carrots,peeled and sliced,          3 tb Chopped fresh parsley 
           About 1 cup                         1    12" loaf French bread 
      2 c  Quartered medium-size fresh              Sliced 
           Mushrooms, about 8 oz.          
  
  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.