Instructions: To each pound of ground beef, add 1/4 cup moist bread crumbs, 1 egg, 1 tablespoon Parmesan cheese, and salt and pepper. Mix all ingredients together thoroughly. Shape into balls about the size of a quarter. Heat a minimum amount of oil in a heavy pan and fry the meatballs until they are brown.

Cover the meatballs with the following:
1 can Cream of Mushroom Soup
1 can water
1 tablespoon white cooking wine

(Double, triple, etc., according to the pounds of meat you use.)

Simmer until gravy is thickened.

Serve plain or with buttered noodles or rice.

OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce

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