1 1/2 lbs. ground beef
3/4 c. finely chopped onions
3/4 c. fresh bread crumbs
1/4 c. grated Parmesan cheese
1 tbsp. chopped fresh parsley
1/2 tsp. oregano leaves, dried
1/2 tsp. salt
1/4 tsp. pepper
2 (13 3/4 oz.) cans chicken broth
1 egg, slightly beaten
1 tbsp. Worcestershire sauce
2 tsp. butter
1/3 c. flour
Hot spaghetti

In large bowl, mix together meat, 1/4 cup of the onion, bread crumbs, 2 tablespoons Parmesan cheese, parsley, 1/4 teaspoon of the oregano, salt, and pepper. Add 1/2 cup of chicken broth, egg, and Worcestershire sauce to meat mixture. Toss until well mixed. Divide mixture into 24 meatballs 1 1/2 inches in diameter.

In Dutch oven or heavy skillet, saute about 1/3 of the meatballs in butter until browned on all sides. Remove from pan; set aside. Continue to saute until all the meatballs are browned. Add remaining 1/2 cup onion to drippings and saute until golden. Drain off excess fat.

In small bowl, gradually stir remaining chicken broth into flour until smooth. Add to onions in Dutch oven along with remaining cheese and oregano. Return to heat; bring to boiling over medium heat, stirring constantly. When sauce is thickened and smooth, return meatballs to pan; cover and simmer 15 minutes. Serve with spaghetti. Makes 6 servings.