1. Combine the first eight ingredients thoroughly and form the mixture into 1-inch meat balls.
2. Put in a covered casserole and cook 15 minutes, stirring gently several times so as to redistribute the heat evenly without breaking the meat balls.
3. Blend in the fat and then the flour. Gradually stir in the bouillon and wine.
4. Cook 5 to 7 minutes more in the microwave oven, stirring gently several times to keep the flour in suspension.
NOTE:
Use ground beef, pork, veal, or a combination of any of these. Water and 2½ teaspoons beef bouillon concentrate may be substituted for the bouillon in the recipe.
