Kari'S Burgundy Meatballs

1. 1

   Mix meat, onion, allspice, egg, dried crumbs, cornstarch and milk well.

2. 2

   Salt and pepper to taste.

3. 3

   Brown meatballs on all sides in 1/4 cup oil.

4. 4

   Transfer to platter and set aside.

5. 5

   Mix flour and water well, then stir into fat left in pan.

6. 6

   Stir in beef bouillon cubes and cook until smooth.

7. 7

   Add 1 cup Burgundy and meatballs.

8. 8

   Simmer, covered, for 20 to 30 minutes.

9. 9

   Serve with picks from a chafing dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.