Appetizer Meatballs in Red Wine Sauce

Source: Southern U.S. Cuisine

1 pound lean ground beef (chuck or round)
1/2 cup fine dry bread crumbs, plain
1/4 cup finely chopped onion 
3/4 teaspoon cornstarch 
dash ground allspice 
1 egg, beaten 
2 teaspoons Worcestershire sauce 
1/4 cup chili sauce 
1/2 cup evaporated milk
1 teaspoon salt 

Sauce:
2 tablespoons + 1 teaspoon cornstarch
1 cup water
2 beef bouillon cubes or equivalent base or granules
3/4 cup dry red wine
1/2 teaspoon salt
1/8 teaspoon pepper

Combine all meatball ingredients. Mix well and shape into 1-inch meatballs. Place in a large shallow baking dish; bake at 400° for 10 to 15 minutes. Prepare sauce. Combine sauce ingredients in a saucepan; cook, stirring constantly, over medium heat until thickened. Combine meatballs and sauce in a chafing dish or crockery cooker; keep warm.

Makes about 36 appetizer meatballs.

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