Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   finely chopped onion
   2                    eggs -- beaten
   4      tablespoons   milk
   2      cups          fresh bread cubes
   2      teaspoons     salt
     1/2  teaspoon      ground black pepper
     1/2  teaspoon      thyme leaves
     1/4  teaspoon      ground cloves
   2      pounds        ground beef
   1      tablespoon    liquid gravy seasoning
   1      tablespoon    red wine
   2 1/2  tablespoons   butter or margarine
   2 1/2  tablespoons   flour
     1/2  teaspoon      salt
   1      teaspoon      dried dill weed
                        several twists freshly ground black
                         -- pepper
   1      can           condensed beef bouillon -- (10 1/2 ounces)
     1/2  cup           red wine
   1      teaspoon      liquid gravy seasoning
     1/2  cup           sour cream

Preparation:

In a large bowl, beat together onion, eggs, milk, bread cubes, salt, pepper, thyme and cloves. Add meat and blend well, using a large spoon or your hands. Shape into meat balls about 1 inch in diameter and roll in mixture of gravy seasoning and wine. Place meat balls in a 2 quart baking dish. Microwave at high (100%) 6 minutes. Rearrange meat balls. Microwave at high (100%) until meatballs lose their pink color, 4 to 5 minutes. Cover with plastic wrap and set aside. Place butter in a large bowl, or 4 cup measure. Microwave at high (100%) until melted, 45 seconds. Stir in flour, salt, dill and pepper. Blend in bouillon, wine and 1 teaspoon gravy seasoning. Microwave at high (100%) until thickened, 8 to 10 minutes, stirring two or three times during cooking. Add sour cream and beat in with a wire whisk until thoroughly blended. Microwave at high (100%) until heated through, 1 to 2 minutes. Pour off cooking liquid from meat balls. Pour sauce over met balls. Serve with hot buttered noodles or rice. Makes 6 servings.