1 lb. ground meat
3/4 c. rolled oats (quick or regular)
1 egg
1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
1/3 c. flour
2 tbsp. shortening
1 env. dry onion soup mix
2 1/4 c. water
1/2 c. dry wine (opt.)
Shredded Parmesan cheese

Combine beef, rolled oats, egg, milk and seasoning. Blend thoroughly. Shape into 18 medium size balls and roll lightly in flour (save excess flour). Melt shortening in fry pan; brown the meatballs at medium heat. Dissolve onion soup mix in 2 cups water and add to meatballs. Cover; cook over low heat until done, 20 to 25 minutes. Mix remaining flour and water to a smooth paste and stir into onion soup. Cook until smooth and thickened. If desired, 5 minutes before serving stir in wine. Sprinkle cheese on just before serving. 6 servings.