French Meatballs

Directions

1. Combine eggs, garlic salt and 1/2 cup Burgundy. Add beef and bread crumbs; mix lightly. Shape into small balls using a rounded teaspoon for each. Brown in hot shortening in a large skillet. Pour off excess fat.
2. Combine contents of gravy mix, water, 1/2 cup Burgundy and herb seasoning. Pour over meat balls. Simmer uncover for 20 minutes.