1 lb. ground beef
1 egg
2 tbsp. fine dry bread crumbs
1 tbsp. parsley flakes
1 tsp. salt
1/4 tsp. pepper
1 tbsp. olive or vegetable oil
1 med. onion, chopped
1 can (10 1/2 oz.) condensed cream of mushroom soup
2 tbsp. Worcestershire
2 or 3 lg. potatoes, peeled, thinly sliced and cooked
1 can (8 oz.) whole kernel corn, drained
Grated Cheddar cheese (optional)

Mix first 6 ingredients lightly but thoroughly. Shape in 16 balls and brown on all sides in the oil in skillet. Remove meatballs and pour off all but 1 tablespoon fat. Add onion to skillet and saute 2 to 3 minutes. Add soup, Worcestershire and about 1/2 cup water. Simmer 5 minutes.