Makes 4 servings. Difficulty
1 Tablespoon olive oil 1 pound ground beef 2 Tablespoons onion, finely chopped 1 shallot, minced 1 garlic clove, minced 2 Tablespoons Italian parsley, chopped 1 egg 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup red bell pepper, minced 1/2 teaspoon dried oregano 3 Tablespoons gf breadcrumbs 1 cup gf beef stock 1/2 cup cream
In a large bowl, combine ground meat with onions, shallots, garlic, parsley, egg, salt, freshly ground black pepper, oregano and gf bread crumbs. Form mixture into 1-1/2 inch diameter meatballs.
In a alrge skillet heat olive oil over medium heat. Add meatballs and brown on all sides. Remove meatballs from skillet; tent with foil to keep warm.
Add 1/4 cup white wine to skillet; scraping bottom of pan to release browned bits. Cook for about 2 minutes or until alcohol vapors burn off.
Return meatballs to skillet and add 1 cup gf beef stock. Cover and simmer, stirring occasionally, until meatballs are cooked through, about 15 minutes. Add cream and continue to simmer until sauce thickens; stirring to coat meatballs. Serve.