Mix all ingredients. Form into small, 1″ balls and chill for 30 minutes.

Make broth by mixing : 1 can beef broth, 1 cup water, ½ cup red wine.

Drop about 10 meatballs at a time into gently boiling broth and simmer for 5 minutes. Remove from broth and continue until all meat balls are cooked.

Makes about 50 meatballs. Can be served in cooking broth. Mix in ½ cup sour cream and keep warm in chafing dish.