Meatballs Bourguignon

In medium bowl, mix first 3 ingredients and 1/2 tsp. salt. Shape mixture into 1-inch meatballs.

In a 5-quart Dutch oven over medium-low heat, cook bacon. Remove bacon to paper towels to drain. Discard all but 2 tablespoons bacon fat.

In a Dutch oven over medium-high heat, cook meatballs until browned. Remove meatballs to bowl as they brown.

Add onions to drippings in Dutch oven and cook until lightly browned. Stir in mushrooms, carrot, thyme, 1/2 teaspoon salt and 1 cup water. Heat to boiling. Reduce heat to low, then cover and simmer for 10 minutes.

Add wine, meatballs, and bacon. Over high heat, heat to boiling. Reduce heat to low, cover and simmer for 10 minutes or until meatballs are cooked through.

Meanwhile, prepare rice as label directs. When rice is done, stir in watercress. Keep warm.

Blend margarine or butter and flour. Add flour mixture to simmering liquid in Dutch oven, stirring constantly, until mixture thickens slightly and boils. Serve meatball mixture over rice.

Recipe Source: Good Housekeeping, December 1995