Recipe - Lilliput Meatballs

1 pound Ground beef
One half cup Soft breadcrumbs
1 tablespoon Finely chopped onion
One fourth cup Milk
1 teaspoon Salt
2 tablespoon Butter or margarine
One half cup Dry sherry or Burgundy
One half cup Catsup
One fourth teaspoon Dried oregano

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 cut or sliced up crosswise, buttered and served as an
accompaniment

Yield: about 60 tiny meatballs

Posted to BakeryShoppe Digest V1 #437 by travelers4now@juno.com (Gary &
Doris McCoy) on Dec 04, 1997