Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Ground beef
1 md Onion, chopped (about 1/2
Cup)
1/2 c Water chestnuts, finely
Chopped
1 c Dry bread crumbs
1/2 c Milk
1 ts Salt
1 ts Worcestershire sauce
1/8 ts Pepper
2 lg Eggs
Snipped parsley for garnish
BURGUNDY SAUCE:
1/3 c Cornstarch
1/2 c Cold water
2 cn (10 1/2 oz each) condensed
Beef broth
1 c Dry red wine (Burgundy)
1 cl Garlic, crushed

Mix all ingredients except Burgundy Sauce and parsley. Shape mixture
into 1 inch balls; place in ungreased jelly roll pan, 15 1/2 x 10 1/2
x 1 inch.
Bake uncovered in 400F oven until done, about 10 minutes.

Prepare Burgundy Sauce: Mix cornstarch and water in 3-quart saucepan;
stir in remaining sauce ingredients gradually. Heat to boiling,
stirring constantly. Boil and stir for 1 minute.

Stir meatballs into Burgundy Sauce. Cover and refrigerate no longer
than 24 hours.

Before serving heat meatball mixture to boiling; reduce heat. Cover
and simmer just until meatballs are hot, about 10 minutes. Garnish
with parsley.

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