|Ground beef chuck||1 Pound|
|Bread crumbs||1 Cup (16 tbs)|
|Onions||1 Cup (16 tbs)|
|Light cream||3⁄4 Cup (12 tbs)|
|Flour||1 Cup (16 tbs)|
|Burgundy||1 Cup (16 tbs)|
|Beef bouillon cubes||2|
|Sugar||1 1⁄2 Teaspoon|
Combine beef, crumbs, onions, cornstarch, salt, nut- meg, egg and cream.
Shape into small balls; roll in flour.
Brown meatballs in hot fat in skillet.
Combine Burgundy, bouillon cubes, sugar and 1 1/2 cups water in saucepan; simmer, stirring constantly, until smooth and blended.
Add meatballs to sauce; sim- mer for 30 minutes.
Serve in chafing dish.