3/4 lb. ground beef
3/4 c. dried bread crumbs
Sm. onion, minced
3/4 tsp. cornstarch
Dash of allspice
1 egg, beaten
3/4 c. milk or light cream
1/4 c. cooking oil
3 tbsp. flour
2 c. water
1 c. burgundy (don't use other wine)
2 beef bouillon cubes
1/8 tsp. pepper
1 1/2 tsp. sugar
Bottled sauce for gravy
1 1/4 tsp. salt (divided)

Combine meat, crumbs, onion, cornstarch, allspice, egg, milk and 3/4 teaspoons salt; shape into 24 or 26 balls. Drop a few at a time into hot fat and brown well on all sides, transfer to plate.

SAUCE: Stir flour into remaining fat in skillet, stir in water, burgundy, bouillon cubes, 1/2 teaspoon salt, pepper and sugar and enough bottled sauce to make light brown gravy. Cook, stirring until smooth. Put meatballs in sauce and simmer covered for 30 minutes. Serve on buttered noodles. Rice or mashed potatoes or use for canapes.