Appetizer Meatballs in Red Wine
· 1 lb. lean ground beef (chuck or round)
· 1/2 c. fine dry breadcrumbs, plain
· 1/4 c. finely chopped onion
· 3/4 tsp. cornstarch
· dash ground allspice
· 1 egg, beaten
· 2 tsp. Worcestershire sauce
· 1/4 c. chili sauce
· 1/2 c. evaporated milk
· 1 tsp. salt
Sauce
· 2 tbsp. + 1 tsp. cornstarch
· 1 c. water
· 2 beef bouillon cubes or equivalent base or granules
· 3/4 c. dry red wine
· 1/2 tsp. salt
· 1/8 tsp. pepper
Combine all meatball ingredients. Mix well and shape into 1-inch meatballs. Place in large shallow baking dish; bake at 400° for 10 to 15 minutes.
Prepare sauce. Combine sauce ingredients in saucepan; cook, stirring constantly, over medium heat until thickened. Combine meatballs and sauce in chafing dish or crockery cooker; keep warm.
Makes about 36 appetizer meatballs.