|Ground beef||1 Pound|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Onion||1 Small, minced|
|Light cream||3⁄4 Cup (12 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Burgundy wine/Other red wine||1 Cup (16 tbs)|
|Beef bouillon cubes||2|
|Salt||1⁄2 Teaspoon (Additional Required)|
Combine first 8 ingredients mixing well.
Shape into small balls the size of walnuts.
Brown well on all sides in hot oil; remove from pan.
Blend remaining ingredients into pan drippings.
Cook, stirring constantly, until smooth.
Add meatballs to sauce, cover and simmer 30 minutes.