INGREDIENTS:

• 1 pound ground Kangaroo
• 1/2 cup fine dry bread crumbs
• 1/3 cup milk or chicken broth
• 1 large egg whit or 1 large egg
• 1 tablespoon instant minced onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried basil

• 2 tablespoons butter or margarine
• 1/2 pound mushrooms, quartered
• 1/2 onion, chopped
• 3/4 cup beef broth
• 3/4 cup dry red wine
• 2 tablespoons catsup
• 1 bay leaf
• 1 clove minced garlic
• 4 teaspoons cornstarch and 4 teaspoons water

Directions:

Combine meat, breadcrumbs, milk or broth, egg, onion, Worcestershire, and basil. Shape the meat into balls, about 1-3/4 inches (golf ball size) in diameter. Set meatballs about 1/2 inch apart in a nonstick shallow-rim baking pan coated with a light spray of oil. Bake in 425ºF oven* until no longer pink in center (cut to test) and lightly browned, about 15 to 18 minutes. During cooking, turn with a wide spatula after balls are browned where they touch the pan. Sauce: In a frying pan, melt butter and sauté mushrooms and chopped onion until soft, about 7 minutes. Add broth, wine, catsup, bay leaf and garlic. Cook 5 minutes. In a small bowl, blend cornstarch with water; stir into sauce. Cook, stirring, until mixture boils and thickens. Remove bay leaf. Add meatballs to sauce and reheat. For 1-inch balls, bake at 475ºF for 10 to 12 minutes.