1 lb. lean ground beef
3/4 c. dried bread crumbs
3/4 c. milk
1 sm. onion, minced
1 tsp. cornstarch
1 tsp. salt
1 egg
1/4 c. salad oil
2 tbsp. all-purpose flour
1 c. red burgundy
1 beef bouillon cube or envelope

About 45 minutes before serving, in large bowl mix well first 7 ingredients. Shape into 1-inch meatballs. In 12-inch skillet, over medium heat, in hot salad oil, cook meatballs a few at a time until browned, removing them as they brown. Into drippings in skillet, stir flour until blended. Gradually stir in 1 cup water, burgundy and bouillon. Cook over medium heat, stir constantly until bouillon is dissolved and mixture is thickened. Add meatballs and heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Makes 6 servings.