(Adapted from Neiman Marcus’ Pure & Simple)
1 lb ground beef
1/2 cup dry bread crumbs (I used gluten free)
1/2 cup milk
1/4 cup grated onion
2 tsp Seasoned Salt, divided
3/4 tsp Lemon Pepper, divided
1/4 cup canola oil
3 TBSP flour
2 beef bouillon cubes
2 cups boiling water
1 cup dry red wine
Combine ground beef, bread crumbs, milk, onion, 1 1/2 tsp seasoned salt, and 1/2 tsp lemon pepper.
Shape into medium-sized meatballs.
Brown in 1/4 cup hot oil. Remove meatballs to a separate plate. Blend 3 TBSP flour into the hot oil.
Dissolve bouillon cubes in boiling water. Gradually add to the flour mixture, stirring constantly.
Add wine, 1/4 tsp lemon pepper, and remaining 1/2 tsp seasoned salt. Cook and stir until thick and smooth.
Cover and simmer 30 minutes, stirring occasionally. Serve over buttered noodles or spaghetti squash. Great with a green salad and rolls or crusty bread and a glass of good .