MEATBALLS:

1 lb. ground beef
1/2 tsp. salt
1/2 c. quick or old fashioned oats, uncooked
1/4 tsp. thyme leaves, crushed
1 egg
1 tbsp. vegetable oil
2 1/2 tbsp. burgundy wine
7-8 lg. fresh mushrooms, sliced

Combine all ingredients, except oil; mix well. Shape into walnut size meatballs. Brown in oil in large skillet. Remove when browned. Saute mushroom slices slightly and remove.

SAUCE:

2 tbsp. cornstarch
1 c. plus 2 tbsp. water
1/2 c. burgundy wine
2 bouillon cubes (beef)

Combine cornstarch and 2 tablespoons water, mixing well. Combine with remaining sauce ingredients in large skillet. Bring to a boil, stirring constantly, until bouillon dissolves. Return meatballs and mushrooms to skillet. Cover; simmer over medium heat about 10 minutes or until meatballs reach desired doneness. Serve over parslied, buttered noodles or rice.