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SAUCY MEATBALL SUPPER 
3/4 lb. ground beef
1/4 c. onion, chopped
1 egg
1/8 c. milk
1/2 tsp. salt
1/2 dash pepper
1/2 c. (1 slice bread) soft bread crumbs
1 tbsp. snipped parsley
1/4 tsp. dried oregano, crushed
5 1/2 oz. condensed Cheddar cheese soup
1/4 c. water
1/8 c. dry white wine

Combine beef, onion, egg, milk, salt, pepper, crumbs, parsley and oregano. Shape into 1 inch balls. In large skillet, brown balls in little bit butter, drain fat. Mix cheese soup, water, wine then add to meatballs in skillet. Cook, uncovered over low heat for 15 to 20 minutes.
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