Beef Meatball Bourguignon

Mix beef bread crumbs egg onion garlic parsley salt and pepper together in a bowl. Shape into fifteen 2-inch meatballs. Pour flour into a shallow dish; roll meatballs in flour until coated.

Heat oil in a deep skillet over medium heat. Fry meatballs until browned on all sides and partially cooked through about 5 minutes. Remove from the skillet and set aside.

Add carrots onion mushrooms and garlic to the same skillet. Cook over medium heat stirring often for 10 minutes. Add red wine broth garlic and herb seasoning thyme salt pepper and bay leaf. Return the meatballs to the skillet. Reduce heat to low cover and simmer until flavors blend about 2 hours.