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Prep 20 mins
Cook 15 mins
From a Church cookbook that I got in a thrift store called Favorite Recipes collected by St. Mary's Ladies Guild (Carpatho-Russian Orthodox) in Endicott, NY. Mary Bundga submitted this.
- In a large bowl, mix the first 7 ingredients well.
- Shape into 1" balls and cook over medium heat in the hot oil. Cook a few at a time, until browned and remove.
- Into the drippings remaining in the skillet, stir in the flour until well blended. Gradually stir in the 1 cup water with the bouillon cube dissolved in it, and the burgundy wine and cook over medium heat stirring constantly until the mixture is thick.
- Add the meatballs and heat until boiling. Reduce to low, cover and simmer 15 minutes.