Kari'S Burgundy Meatballs - cooking recipe

Ingredients

1 lb. ground chuck
1 small onion, diced
1 dash allspice
1 egg
3/4 to 1 c. dried crumbs
1 tsp. cornstarch
3/4 c. milk
salt to taste
pepper to taste
1/4 c. oil
3 Tbsp. flour
1 1/2 c. water
2 beef bouillon cubes
1 c. Burgundy

Preparation

Mix meat, onion, allspice, egg, dried crumbs, cornstarch and milk well.
Salt and pepper to taste.
Brown meatballs on all sides in 1/4 cup oil.
Transfer to platter and set aside.
Mix flour and water well, then stir into fat left in pan.
Stir in beef bouillon cubes and cook until smooth.
Add 1 cup Burgundy and meatballs.
Simmer, covered, for 20 to 30 minutes.
Serve with picks from a chafing dish.