| Instructions: |
1 lb Ground beef
1 1/2 ts Bleu cheese garni
1 c Dry red wine
2 ts Instant beef bouillon
3 tb Dry red wine
1 ts Salt
1 c Water
Mix beef, 3 tablespoons wine and the bleu cheese garni. Shape into
1-inch balls. Refrigerate 15 minutes to 1 hour.
Heat meatballs and remaining ingredients to boiling; reduce heat.
Simmer uncovered until meatballs are done, about 2 1/2 minutes.
Transfer meatballs to chafing dish. Skim fat off liquid; pour liquid
into chafing dish to 1-inch depth (about 1 cup).
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