Appetizer Meatballs in Red Wine
Â· 1 lb. lean ground beef (chuck or round)
Â· 1/2 c. fine dry breadcrumbs, plain
Â· 1/4 c. finely chopped onion
Â· 3/4 tsp. cornstarch
Â· dash ground allspice
Â· 1 egg, beaten
Â· 2 tsp. Worcestershire sauce
Â· 1/4 c. chili sauce
Â· 1/2 c. evaporated milk
Â· 1 tsp. salt
Â· 2 tbsp. + 1 tsp. cornstarch
Â· 1 c. water
Â· 2 beef bouillon cubes or equivalent base or granules
Â· 3/4 c. dry red wine
Â· 1/2 tsp. salt
Â· 1/8 tsp. pepper
Combine all meatball ingredients. Mix well and shape into 1-inch meatballs. Place in large shallow baking dish; bake at 400Â° 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.