MEATBALLS:

1 lb. ground chuck
1 lb. ground pork
3/4 c. pkgs. dry bread crumbs
1 clove garlic, crushed
1/4 tsp. pepper
2 eggs, slightly beaten
1/2 c. milk
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/4 c. chopped parsley
2 tbsp. grated Parmesan cheese
2 tsp. salt
2 tbsp. salad oil

CHILI
1 c. finely chopped onion
2 cloves garlic, crushed
1 can (1 lb.) tomatoes, undrained
1 can (8 oz.) tomato sauce
2 tbsp. chili powder
2 tsp. salt
2 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 1/2 tbsp. flour
1 c. red wine
2 cans (15 1/2 oz. size) kidney beans, drained

Make meatballs; in bowl combine meats, bread crumbs, 1 clove garlic, pepper, eggs, milk, 1 teaspoon oregano, 1/2 teaspoon basil, parsley, Parmesan and salt. Mix well. With moistened hands shape into 24 (1 1/2 inch) meatballs.

Preheat oven to 350 degrees. In hot oil in large skillet, brown meatballs well. Remove as browned to 3 quart casserole. Make chili: discard all but 2 tablespoons drippings. In hot drippings, saute onions and garlic, about 5 minutes.

Add tomatoes, tomato sauce, chili powder, salt, oregano, basil, 1/4 cup water. Bring to boiling. Pour over meatballs. Bake, covered 1 hour. Combine flour with wine and stir into casserole along with beans. Bake, covered 20 minutes longer. Serves 6 to 8.