Meat Balls:

3/4 lb ground beef or chuck
3/4 cup bread crumbs
1/2 tsp. garlic powder
3 tbsp. parsley, minced
1/4 cup onion, minced
3/4 tsp. cornstarch
few pinches allspice
few pinches nutmeg
1 egg, lightly beaten
3/4 cup light cream
3/4 tsp. salt
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olive oil

Burgundy Sauce:

3 tbsp. flour
2 cups beef broth or water
1 cup burgundy wine
2 beef bouillon cubes or 1 tsp. beef soup base
salt and pepper, to taste

Combine ingredients (except olive oil) and allow to mellow in refrigerator overnight. The following day, shape 30-32 small meat balls and brown in 1/4 cup of olive oil.

Turn meat balls to brown on all sides. Transfer to a dish lined with paper towels. Keep warm.

Whisk flour into oil, gradually add water or broth, wine, and soup base or bouillon. Season to taste with salt and pepper (and a little garlic and onion powder, if desired).

Add meatballs to gravy. Cover and simmer for 30 minutes. Serve over rice or egg noodles.