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.