Meatballs in French Wine Sauce

• Meatballs
• lean ground beef↗1 1⁄2 lbs
• milk↗1⁄3 cup
• fine breadcrumbs↗1⁄3 cup
• instant minced onion2 teaspoons
• eggs↗2
• Worcestershire sauce↗1 teaspoon
• salt↗3⁄4 teaspoon
• pepper↗1⁄8 teaspoon
• Wine Sauce
• butter↗1⁄4 cup
• mushroom, cut in quarters↗1⁄2 lb
• water↗3⁄4 cup
• beef stock or 1 beef bouillon cube↗1 teaspoon
• dry red wine (Burgundy or Chianti)↗3⁄4 cup
• tablespoons catsup↗2
• bay leaf↗1
• (8 ounce) can pearl onions, drained↗1
• clove garlic, minced↗1
• teaspoons cornstarch↗4
• cup cold water1⁄4

Step-by-step instructions

1. 1

   Meatballs: Combine all meatball ingredients mixing well.

2. 2

   Shape into balls using about 2 Tablespoons mixture for each one.

3. 3

   Place on a greased, rimmed baking sheet.

4. 4

   Bake at 500 degrees for about 12 to 15 minutes.

5. 5

   Wine Sauce: In a frying pan, melt butter.

6. 6

   Add mushrooms.

7. 7

   Stir over medium heat until golden.

8. 8

   Pour in the water, sprinkle in beef stock base or bouillon cube and stir to dissolve.

9. 9

   Add wine, catsup, bay leaf, onions and garlic.

10. 10

    Slowly blend 1/4 cup cold water into the cornstarch and stir into the mixture.

11. 11

    Cook, sitrirng until boiles and thickens.

12. 12

    To serve, place meatballs on a bed of cooked rice and pour sauce over meatballs.