1 pound lean ground beef
3 tablespoons dried minced onion
1/2 cup chopped fresh mushrooms
2 tablespoons minced fresh ginger
1 1/2 tablespoons ground allspice
1/4 teaspoon salt
1 teaspoon garlic powder
1 tablespoon dried sage
1 cup white wine
3 tablespoons chicken bouillon
2 tablespoons cornstarch
2 eggs
1 tablespoon vegetable oil
3 (8 ounce) cans tomato paste
2 teaspoons butter, melted
2 tablespoons chopped fresh parsley
In a bag, combine the ground beef, onion, mushrooms, ginger, allspice, salt, garlic powder, sage, wine, bouillon, cornstarch, eggs, oil, tomato paste, butter, parsley, and meat mixture. Mix thoroughly. Cover, and refrigerate.
Preheat a grill for high heat, and lightly oil grate. Lightly oil grate. Place meatballs on grill. Cook about 1 minute, or until browned; turn over. Place on paper towels. Repeat with meatballs, tomato sauce, butter, parsley, and chicken mixture. Cover, and refrigerate overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Lightly oil grill, and brush meat with vegetable oil. Grill approximately 15 minutes, turning meatball once, until meat is no longer pink.