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3/4 lb. ground chuck
3/4 c. dried bread crumbs
1 minced small onion or dehydrated onion
3/4 t. cornstarch
dash all spice
1 egg, beaten
3/4 c. light cream
3/4 t. salt
1/4 cup fat or salad oil
3 T. flour
2 c. water
1 c. dry red wine (burgundy)
2 beef bouillon cubes
1/2 t. salt
1/8 t. pepper
Several drops of kitchen bouquet
Combine meat, crumbs, onion, cornstarch, all spice, egg, cream, and 3/4 t. salt. Shape into 30-32 balls. Drop balls a few at a time into hot fat, brown well on all sides. Transfer balls to warm place. Blend flour with remaining fat in skillet; stir in water, wine, bouillon cubes, 1/2 t. salt, pepper. Cook stirring until smooth. Then arrange meat ball in sauce. Simmer covered 30 min. These can be frozen.