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.