2 lbs. ground beef
3/4 c. minced onion
1 tbsp. oil
3/4 c. dry bread crumbs
3/4 c. burgundy
2 eggs, beaten lightly
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg

Combine all ingredients and mix well. Shape into small meatballs using a tablespoon of mixture for each. Brown a few at a time in a small amount of oil. When all are browned, add mushroom sauce and simmer 10 minutes. Makes about 34 meatballs. Serves 6 to 8.

MUSHROOM SAUCE:

Cook 1/2 cup minced onion in 2 tablespoons hot oil until lightly browned. Add 1/2 pound fresh mushrooms, sliced, and simmer for two minutes. Add one 8 ounce can tomato sauce, one 10 1/2 ounce can beef bouillon, 1/2 cup burgundy wine, 1/4 teaspoon thyme, 1/4 teaspoon basil, one teaspoon salt and simmer for 10 minutes. Blend 2 tablespoons cornstarch in 1/4 cup cold water. Stir into hot mushroom sauce. Cook 5 minutes. Pour over meatballs and simmer 10 minutes. Serve with rice sprinkled with parsley.