Transfer to a greased 1 1/2-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 350 degrees for 50 to 60 minutes or until no longer pink.
Makes about 2 1/2 dozen meatballs.