Frank's Recipes! Meatballs in Wine Sauce

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Meatballs in Wine Sauce

SAUCE
1/3 cup butter or margarine
1/4 cup grated onion
1/3 cup sifted all-purpose flour
1-1/2 cups dry red wine
1/2 cup catsup
1/2 cup beef bouillion
1/2 tsp. salt
1/8 tsp. pepper
1/16 tsp. garlic salt
1 tablespoon brown sugar
1 tablespoon prepared mustard
1/16 tsp. ground cloves

MEATBALLS
1 lb. ground beef chuck
1/2 lb. ground veal
1/2 lb. ground pork
3/4 cups bread crumbs
1/2 cup minced onion
2 tablespoon minced parsley
1 tsp. salt
1/8 tsp. pepper
1 tablespoon Worcestershire sauce
1 egg
1/2 cup milk
1/4 cup butter or shortening

To make Sauce:
Melt butter in saucepan; sauté onion until golden. Sprinkle with flour; gradually stir in wine. Stirring constantly, cook over medium heat until thickened and smooth. Add remaining ingredients; simmer five minutes.

To make Meatballs:
In large mixing bowl, combine meats, crumbs, onion, parsley and seasonings. Stir in Worcestershire, beaten egg and milk. Form into one-inch balls. Brown well in butter or shortening. Preheat oven to 300 deg. F. Butter 13 by nine by two-inch pan. Arrange meatballs in pan; pour on wine sauce. Cover pan; bake 60 minutes.