Burgundy Meatballs

Good Housekeeping, February 1953

1 1⁄2 hours — 6 Servings

Ingredients

3⁄4	pound	ground chuck
3⁄4	cup	bread crumbs (fine, dried)
1		onion (small)
3⁄4	teaspoon	cornstarch
	dash	allspice
1		egg (beaten)
3⁄4	cup	light cream
1 1⁄4	teaspoon	salt (divided into 3/4 and 1/2 teaspoons)
1⁄4	cup	vegetable oil (or fat)
3	tablespoon	flour
2	cup	beef broth
1	cup	burgundy wine
1⁄8	teaspoon	black pepper

Instructions

Combine first 7 ingredients with 3/4 teaspoon of salt; shape into 30 to 32 small meatballs. In large skillet, heat oil, drop in meatballs, a few at a time; brown well on all sides. Transfer meatballs to warm plate. Blend flour with remaining fat/oil in skillet; stir in next 5 ingredients. Cook, stirring, until smooth. Then arrange meatballs in sauce; cover; simmer 30 minutes.

Notes

Serve on rice, mashed potatoes or noodles.

2 cups water and 2 beef bouillon cubes may substitute for the the beef broth.