| 1 | Mix all ingredients except burgundy sauce and parsley. |
| 2 | Shape mixture into 1 inch balls; place in ungreased jelly roll pan, 15 ?x 10 ?x 1 inch. |
| 3 | Bake uncovered in 400f oven until done, about 10 minutes. |
| 4 | Prepare burgundy sauce: mix cornstarch and water in 3-quart saucepan; stir in remaining sauce ingredients gradually. |
| 5 | Heat to boiling, stirring constantly. |
| 6 | Boil and stir for 1 minute. |
| 7 | Stir meatballs into burgundy sauce. |
| 8 | Cover and refrigerate no longer than 24 hours. |
| 9 | Before serving heat meatball mixture to boiling; reduce heat. |
| 10 | Cover and simmer just until meatballs are hot, about 10 minutes. |
| 11 | Garnish with parsley |
