2 eggs
1 tsp. garlic salt
3/4 c. Burgundy wine or tomato juice (use 1 c. if appetizer)
1 1/2 lbs. lean ground beef
1/2 c. dry bread crumbs
1 to 2 tbsp. vegetable oil
2 (about 1 oz.) envelopes onion gravy mix (use 1 envelope if appetizer)
1 c. water (use 1 1/2 c. if appetizer)
1 tsp. herb seasoning

In bowl, combine eggs, garlic salt, 1/4 cup wine and herb seasoning. Add ground beef and bread crumbs; mix lightly. Shape into small balls, using rounded teaspoon for each. Brown in oil, turning to brown all sides. Pour off excess fat.

Combine contents of both envelopes of onion gravy mix, water, remaining 1/2 cup wine and herb seasoning. Pour over meatballs. Simmer, uncovered for about 15 minutes.