1 lb. ground beef
1/2 c. soft bread crumbs
1 tbsp. finely chopped onion
1/4 c. milk
1 tsp. salt
2 tbsp. butter
1/2 c. dry sherry or burgundy
1/2 c. catsup
1/4 tsp. dried oregano

Mix beef, bread crumbs, onion, milk and salt. Shape into little balls using 1 teaspoon per ball. Heat butter in 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 or flame-proof casserole set over a candle warmer. Yield: About 60 tiny meatballs.