|Ground chuck||1 Pound|
|Breadcrumbs||1 Cup (16 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Egg||1 , well beaten|
|Light cream||3⁄4 Cup (12 tbs)|
|Flour||1 Cup (16 tbs)|
|Burgundy||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Beef bouillon cubes||2|
|Sugar||1 1⁄2 Teaspoon|
Combine the ground chuck, crumbs, onions, cornstarch, salt, nutmeg, egg and cream and shape into small balls.
Roll in flour, then brown in small amount of oil.
Combine remaining ingredients in a saucepan and cook over low heat until bouillon cubes are dissolved.
Add meatballs and simmer for about 2 hours.