1/3 c. dry bread crumbs
1/4 c. milk
1 med. onion, chopped
1/4 c. water
1 lb. beef chuck, ground
Chopped parsley
1 egg
1 clove garlic, minced
1/4 tsp. dried oregano
1 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
2 tbsp. lemon juice

Let bread crumbs soak in milk until they are soft. In a small saucepan, combine onion and water; cook, covered, until water has almost boiled away and onions are transparent. In a medium bowl, thoroughly mix chuck, 1/2 cup snipped parsley, egg, garlic, oregano, salt, pepper, bread crumbs, and cooked onions. Form into balls about 1 1/2 inches in diameter.

In large skillet, heat butter. In it slowly brown meat balls well on all sides. Then transfer meat balls to casserole. Pour lemon juice into hot skillet; scrape and blend drippings with juice. Then pour over meat balls. Sprinkle with a little snipped parsley. Cover casserole and keep warm until ready to serve.