Burgundy Meatballs

• 1 tablespoon butter
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 1 lb lean ground beef
• 1 cup dried breadcrumbs
• 1 tablespoon dried parsley flakes
• 1/8 teaspoon allspice
• 1 teaspoon salt
• 2 eggs
• 3/4 cup light cream (or evaporated milk)
• 1/4 cup flour
• 2 cups water
• 3 teaspoons beef bouillon concentrate
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1 dash pepper
• 1/2 cup light cream (or evaporated milk)
• 1/2 cup Burgundy wine

1. Add the butter, chopped onion and minced garlic to a small covered dish. Cook in microwave for 5 minutes.
2. Mix the cooked onion mixture with ground beef, breadcrumbs, parsley, allspice, salt, eggs and 3/4 cup cream. Form into 24 meat balls.
3. 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.
4. 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.
5. Serve over noodles or rice.

butter, onion, garlic, lean ground beef, breadcrumbs, parsley flakes, allspice, salt, eggs, light cream, flour, water, beef bouillon concentrate, parsley flakes, salt, pepper, light cream, burgundy wine

Taken from www.food.com/recipe/burgundy-meatballs-500403 (may not work)