Burgundy Meat Balls

2 lbs. Ground Round

2 Cups Bread Crumbs

1 Onion, Finely Chopped

1 1/2 Tablespoon Cornstarch

Dash of Allspice

2 Eggs, Beaten

1 1/2 Cups Light Cream

1 1/2 Teaspoons Salt

For Sauce

1/2 Cup Oil

6 Tablespoons Flour

2 Cups Water

2 Cups Burgundy Wine

4 Beef Bullion Cubes

1/2 Teaspoon Pepper

Dash Dry Mustard

Combine ingredients.  Shape into small balls.  Heat skillet with oil and brown balls on all sides.  Remove and drain skillet.  Add ingredients to skillet for sauce.  Cook till Thick.  Pour over Meatballs.