Meat Balls

Mix beef, crumbs, milk, onion and 1 t salt.

Shape mixture into little balls, using 1 level t per ball.

Melt butter in a large heavy skillet; brown balls nicely on all sides.

Pour off most of fat from pan.

Mix wine, catsup, and oregano; pour over balls; add salt to taste and a little grape jelly.

Cover, simmer gently about 20 min, shaking pan from time to time to cook balls evenly.

Yields about 60 tiny meatballs.