Instructions: Mix beef, breadcrumbs, onion, milk, and salt. Shape into little balls using 1 teaspoon per ball. Heat buttter in a large, heavy skillet; brown balls nicely on all sides. Pour off most of fat from skillet. Combine wine, catsup, and oregano; pour over balls; check seasonings. Cover and simmer slowly for about 30 minutes, shaking pan gently from time to time to cook balls evenly. Serve in chafing dish. Provide wooden picks for spearing balls. French rolls may be sliced crosswise, buttered and served as an accompaniment

Yield: about 60 tiny meatballs

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