In a bowl, combine the first 6 ingredients; add beef and mix well. Shape into 3 cm balls. In a skillet over medium heat, brown meatballs; drain. Transfer to a greased 1.5-quart baking dish. Combine the cornstarch and the consomme until smooth; add to skillet. Bring to a boil, stirring to loosen browned bits from pan. Boil for 2 minutes or until thickened. Pour over the meatballs. Bake, uncovered, at 180ºC or 50 to 60 minutes or until no longer pink.
Makes about 2.5 dozen meatballs.