Burgundy Meatballs

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.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  lb ground beef
• 3⁄4 cup  breadcrumbs
• 3⁄4 cup milk
• 1  small onion, chopped
• 1  teaspoon cornstarch
• 1  teaspoon salt
• 1  egg
• 1⁄4 cup  vegetable oil
• 2  tablespoons flour
• 1  cup water
• 1  cup  red Burgundy wine
• 1  beef bouillon cube

Directions

1. In a large bowl, mix the first 7 ingredients well.
2. Shape into 1" balls and cook over medium heat in the hot oil. Cook a few at a time, until browned and remove.
3. 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.
4. Add the meatballs and heat until boiling. Reduce to low, cover and simmer 15 minutes.