1 beaten egg
1 slice white bread, torn up
1 tbsp. catsup
1/2 tsp. Italian seasoning, crushed
1/4 tsp. salt
Dash of pepper
1/2 lb. ground beef
1 1/2 c. spaghetti sauce
1/4 c. dry white wine
1 tbsp. dried parsley flakes
Hot cooked mostaccioli, rice, or noodles
Grated Parmesan cheese (optional)

In a small mixing bowl, combine beaten egg, bread, catsup, Italian seasoning, salt and pepper. Add ground beef. Mix well. Shape mixture into 16 meatballs. Arrange in an 8x8x2 inch baking dish. Cover with waxed paper. Cook on 100% power (high) for about 5 minutes or until no pink remains, rearranging meatballs once. Drain off fat.

Meanwhile, combine spaghetti sauce, wine, and parsley flakes. Pour over meatballs, stirring to rearrange. Cook, covered, on high for 5 to 6 minutes or until heated through, stirring once. Serve over mostaccioli, rice, or noodles. Pass Parmesan cheese, if desired. Makes 2 servings.