Add the butter, chopped onion and minced garlic to a small covered dish. Cook in microwave for 5 minutes.
Mix the cooked onion mixture with ground beef, breadcrumbs, parsley, allspice, salt, eggs and 3/4 cup cream. Form into 24 meat balls.
Put meatballs in a covered casserole dish that is large enough that they are in a single layer. Cook, covered, in the microwave oven for 7 minutes.
In the meantime, in a medium mixing bowl, combine the flour, water, beef bouillon, parsley, salt, pepper, 1/2 cup cream and Burgundy. Evenly cover the meatballs with the Burgundy sauce, and cook, covered, for an additional 10 minutes in the microwave oven, stirring occasionally.