I did muck around a lot with the original recipe, using it more of a guide than anything else. But it was good inspiration. I nixed the breadcrumbs in favor of potato flour as I'm trying to reduce the grains in my diet, but I think almond flour would work well too. You can find the original here at Epicurious.
Consider serving over top of Roasted Cauliflower and Garlic Puree - this was really yummy!
1 1/2 pounds ground beef
2 tbsp. potato flour (or 3- 4 tbsp. almond flour)
2 large eggs
1 small diced onion
2 cloves minced garlic
2 tbsp. dried parsley
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
1 cup red wine
2 cups beef broth
2 tbsp. dijon mustard
salt and pepper to taste
Preheat oven to 350 degrees. Coat a baking sheet with a little olive oil, set aside.
Combine the ground beef through the marjoram, mixing well. Scoop heaping teaspoons and form into meatballs (I got about 24). Place on baking sheet and bake about 30 minutes or until cooked through.
While the meatballs are baking, whisk the wine through the mustard in a small saucepan. Heat slowly without simmering. Season with salt and pepper to taste.
Remove the meatballs to a serving plate. Add the red wine gravy to the baking sheet and deglaze. Pour gravy back into the small saucepan and bring to a simmer, reducing to thicken slightly, about 10 minutes. Pour gravy over meatballs and sprinkle with a little parsley. Serve hot.