1 1/2 lbs. lean hamburger
1 egg
1 3/4 c. cornmeal
1 lb. minced onions
2 garlic cloves, minced
1 c. pure maple syrup
1 tbsp. ground black pepper
1 tsp. cloves, ground
2 dashes Worcestershire sauce
1 pinch salt
1 pinch thyme

Mix all ingredients in a large bowl. Form mixture into meatballs and cook and brown on top of the stove in a large skillet, with a small amount of oil. When cooked, drain off the oil and add 2 cups of cream of mushroom soup to the skillet. Heat slowly until hot and serve with potatoes, fresh bread, vegetables and a light red wine, like a beajolais or claret.