|Milk||1⁄4 Cup (4 tbs)|
|Powdered milk||2 Tablespoon|
|Ground beef chuck||1 Pound|
|Dry whole wheat bread crumbs||1⁄2 Cup (8 tbs)|
|Burgundy wine||1⁄4 Cup (4 tbs)|
|Green onions||1⁄4 Cup (4 tbs), finely chopped|
|Dried marjoram||1 Tablespoon|
|Ground thyme||1⁄4 Tablespoon|
|Sea salt||1 Tablespoon|
|Corn germ oil||1⁄4 Cup (4 tbs)|
|Bouillon||1 Cup (16 tbs)|
|Tomatoes||2 , pureed|
Blend together the milk and powdered milk.
Combine meat, bread crumbs, wine, milk, onions, seasonings, and shape into bite-sized meatballs.
Cover and refrigerate until ready to use.
Saute meatballs in oil until browned.
Place in chafing dish.
Combine bouillon and tomato puree and bring to a boil.
Remove from heat.
Pour mixture over meatballs.