Burgundy Meat Balls

Meatballs and mashed potatoes sounded good so made them for supper. Some canned green beans Sue had canned from her brother-in-law's garden were just the thing to round off this meal.

The meat ball recipe calls for Burgundy. I usually have it on hand as we like it cooked with beef roast, really makes good gravy. The recipe I used is from a old cookbook Sue had. Do not use cooking wine. It is very salty. Use a wine you would drink.

Burgundy Meat Balls

1 pound ground chuck

1 cup packaged, dried bread crumbs

1 small onion minced

3/4 teaspoon cornstarch (helps them stay together)

Dash Allspice (could use nutmeg)

1 egg beaten

3/4 cup light cream

3/4 teaspoon salt

small amount salad oil

3 Tablespoons flour

2 cups beef stock or canned borth

1/2 to 3/4 cup Burgundy wine

salt and pepper to taste

Combine chuck, crumbs, onion, cornstarch, allspice, egg, cream and salt; shape into 12 balls. In skillet brown in the salad oil a few at a time. Remove to warm plate and brown rest of the balls. Blend flour with the remaining fat in pan. (I omitted this step and used cornstarch at the end.) Cook stirring, until smooth. Place meatballs back in pan with the sauce. Simmer covered for 30 minutes. Serve with mashed potatoes, rice or noodles.

These can be made the day before and reheated or shape balls ahead; refrigerate. About 45 min. before serving, start cooking.