Prepare Seasoned Bread Crumbs (see recipe below).
Preheat oven to 325 degrees F.
In a large bowl, place the ground beef, seasoned bread crumbs, onion, parsley, garlic, cornstarch, cream, eggs, allspice, white pepper, salt, and balsamic vinegar. Using your clean hands, mix together until all ingredients are well mixed. Shape the meat mixture into walnut-size balls.
In a large frying pan or skillet, heat coconut oil. Brown meatballs (in batches if necessary) well on all sides and transfer to plate lined with paper towels. Then place meat balls into a Dutch Oven or roasting pan.
Add flour to skillet, stir and scrape up some of the browned bits on the bottom of the pan. Add the beef stock, wine, salt, and pepper. Cook, and stir, scrapping up the rest of the browned bits, until gravy simmers and begins to thicken. Pour the wine sauce over the uncooked meatballs, cover with a lid, and bake 1 1/2 hours.
Remove from oven and serve in soup bowls over either mashed potatoes, your favorite tube-type pasta, or noodles.
Preheat oven to 325 degrees F.
Oven dry bread (one side) approximately 10 minutes, watch carefully so they don’t burn. Turn bread over and oven dry another 10 minutes.
Remove from oven and place the dried bread into a food processor. Add the herbs and spices; grind until well mixed.
Makes 1 cup dried bread crumbs.
* Coconut Oil is fatty oil or semisolid fat extracted from fresh coconut meat. It will have a fresh, clean coconut smell and taste and should be colorless. Throughout the world coconut oil is used for cooking, beauty, and healing purposes. It is solid at room temperature. You may use any cooking oils (of your choice) in this recipe, if desired.
** Learn to make outstanding homemade Beef Stock.
Sacramento Valley Meatballs In Red Wine Gravy Recipe: https://whatscookingamerica.net/karencalanchini/sacramentovalleymeatballs.htm